Ingredients

3 cups dashi soup stock

3 tbsp miso

5 oz soft tofu , packaged

1 tsp dried wakame seaweed

½ cup leeks , or green onions, chopped, or more

Preparation

Pour dashi soup stock into a pot and place it over high heat.

Once dashi stock comes to a boil, turn the heat down to low. Stir in and dissolve the miso.

Cut tofu into ¾-inch cubes and cut wakame seaweed into about ¾-inch square; then put them into the soup. Avoid crumbling the tofu by sliding it into the pot directly from the cutting board.

Turn off the heat once the tofu starts to move but before they start to float.

Serve in a soup bowl. Top with chopped onions.