Recipe serves: 4

Miso Soup

½ tsp dry cut seaweed (Algue)
½ cup water
2 tsp green onion, chopped
3 oz firm tofu, bite size cubes
3 Tbsp white Miso paste seasoned with Bonito
3 cup water

Preparation steps:
  1. Boil 3 cups of water.
  2. In a small bowl soak the dry seaweed in ½ cup tap water for 15 minutes. Discard the water.
  3. Arrange the tofu, green onions and seaweed in individual soup bowls.
  4. Mix the hot water with Miso paste.
  5. Pour the Miso broth into the individual bowls and serve immediately.
Picture of recipe

Take note!
  • The firm tofu can be refrigerated for up
    to 1 week after the package is opened.
  • Miso paste is made of soybean paste and
    rice. For White Miso paste seasoned with
    Bonito, use the Hikari Miso brand,
    Made in Japan.
  • Hon-Dashi is a Bonito fish soup stock.
  • Dry seaweed - Assi brand (made in Korea).

  • Instead of the seasoned white Miso paste,
    substitute with 1 tsp of Hon-Dashi soup
    powder (Ajinomoto brand, made in Japan)
    with 3 Tbsp of Red Miso paste (Hanamaruki
    Food brand, Made in Japan).