Ingredients:

• 4-5 cups Dashi Soup Stock
• 3 Tbsp Red Miso Paste, low Sodium
• 1 Tbsp white Miso Paste
• 2 Tbsp dry Wakame seaweed
• Diced Tofu
• Chopped green onion, for garnish

Directions:

1. Reconstitute Wakame by putting it into a small bowl of water.

2. Dice Tofu & set aside.

3. Bring Dashi Stock to boil in a saucepan over medium heat.

4. Add the diced Tofu into the Dashi Stock to cook.

5. Drain & squeeze out the excess water out to the Wakame seaweed & add to the saucepan to cook for a few minutes.

6. Turn the heat off & add Miso paste. Using a sieve, dissolve the miso paste directly into the soup.

7. Once all the miso has dissolved, turn the heat back on.

8. Turn the heat off just before the miso soup reaches boiling point.

Garnish soup with chopped green onions.