Miso soup with tofu and wakame seaweed
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
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Procedure
| 1 | Cut the tofu into cubes. Drain the wakame seaweed in water for 5 minutes. |
| 2 | Put the dashi bag and water in a pot and wait for 10 minutes. Bring to a boil, then simmer over low heat for 4 minutes. Remove the dashi bags. |
| 3 | Add wakame seaweed and tofu. Cook over low heat for 1 to 2 minutes. Add miso. |
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