3cups (720 ml)dashi soup stock(for our purposes 1 cup is equal to 240 ml)
3tbspHikari Miso's miso
½packagesoft tofu (approx. 5 oz or 150 g)
1tspdried wakame seaweed(sold at most Asian markets and natural foods stores)
½cup or morechopped leeks or green onions
Instructions
Pour dashi soup stock into a pot and place it over high heat.
Once dashi stock comes to a boil, turn heat down to low and stir in and dissolve the miso.
Cut tofu into 2 cm/3/4-in. cubes and cut wakame seaweed into about 2 cm/ ¾-in. square; then put them into the soup. You can 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.