INGREDIENTS

• 1.5 Tbsp of Miso 
• 1 packet of Dashi (or fish stock)
• Silken Tofu
• Spring Onion
• Dried Wakame (seaweed) optional

DIRECTIONS

PREPARE (5 minutes)

• Cut silken tofu into cubes. 
• Cut spring onion.
• Soak dried and ready-to-use wakame (seaweed) in water for 10 minutes. Then drain well. 
• Dissolve the miso in a small bowl with a little warm water. Usually for each packet of dashi, you will need about 1 1/2 Tbsp. of miso.

COOK (1 minute)

• Boil 3 bowls of water. 
• Once the water is boiling, add 1 packet of dashi (or fish stock) and tofu. Stir for the dashi to dissolve. 
• After the dashi is dissolved, switch off the fire and add the miso in and stir.