1 small pot dashi soup stock
1 block soft tofu - cut into small cubes
6 pcs of preserved seaweed - soaked for 10 mins and drained
1 tbsp miso paste
1 stalk green onion - chopped finely
- Bring dashi soup stock to a boil. Add the seaweed and boil on medium low heat for 20 to 30 mins or until seaweed is softened.
- Add the tofu into the soup and simmer for a few minutes.
- Scoop out some soup from the pot and dissolve miso paste into it. Return the miso mixture to the pot, stirring to mix well. Add green onions and turn off the heat.
- Soup is ready to be served.
1 small pot of water
2/3 oz katsuobushi (dried bonito) flakes
Heat up water in a pot of water on medium heat. Just before the water boils, add the bonito flakes. Once the water boils, skim off any foam on the surface. Switch off heat and strain the broth. Stock is ready for use.