4 cups dashi (soup stock)
4 Tablespoon miso
wakame (seaweed), small pieces (optional)
1/2 block tofu, cut into 1/2″ cubes
1-2 stalks green onions, sliced thin
Other optional ingredients:
spinach, cabbage, Shiitake Mushrooms, pork, abura age (fried bean cake), daikon (Japanese white radish), mochi (rice cake), or fish.
Heat dashi in large pot on stove. Mix miso in small bowl with small amount of dashi. Stir until the miso is dissolved and return to the dashi in the pot. Bring to a boil then lower heat. Add tofu and wakame (optional). When soup comes to a boil, remove from heat and add green onions. Avoid boiling too long – serve immediately.