Ingredients
1 tablespoon white miso paste
8 cups homemade or store-bought low-sodium fish or vegetable stock
1 (14-ounce) package extra-firm tofu, cut into 1/4-inch pieces
1/4 cup wakame seaweed
Chopped scallions, for garnish
Preparation
In a large saucepan over low heat, mix together miso paste with 1 cup of stock until paste has dissolved and mixture is well combined.
Add remaining stock, wakame, and tofu. Cook until soup comes to a simmer and tofu is heated through. Garnish with scallions and serve immediately.
