• 1 tablespoon dried Wakame Seaweed
• 3 cups Dashi
• ½ cup tofu, cut into ½-inch pieces
• ¼ cup Great Eastern Sun White Miso
• 1 scallion, very thinly sliced

Instructions

• Combine wakame and 2 Tbsp. water in a small bowl. Let sit, stirring occasionally, until softened, 25–30 minutes.

• Bring dashi to a simmer in a small saucepan. Add tofu and wakame and return to a very gentle simmer. Remove from heat. Submerge a fine-mesh sieve into a liquid, add miso to sieve, and stir until miso dissolves.

  Add finely sliced scallions

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