Miso Soup with Tofu, Wakame Seaweed, and Green Onion

Soak the dried wakame seaweed in water. Once rehydrated, drain well. Cut the tofu into 1-cm cubes. Slice the green onion into rounds.

Add 320 ml of water to a pot and bring to a boil. Add the tofu and rehydrated wakame seaweed, and bring to a boil again.

Once the water comes to a boil and the ingredients are cooked through, turn off the heat. When the boiling subsides, dissolve the miso into the soup, then turn the heat back on, being careful not to let it boil. Just before the soup reaches a boil, add the green onion and turn off the heat.
*Tip: When dissolving the miso, first mix the miso with a small amount of soup in a ladle, then add it back to the pot and stir well."

Ladle into bowls and serve.