- 80 g miso paste
- 2 cups of water
- 2 cups of chicken broth
- 200 g medium-firm tofu, diced
- 20 rehydrated dried wakame seaweed
- 2 green onions, cut into rings
- 5 mushrooms, thinly sliced
- Combine the miso with the water and broth using a fine strainer.
- Add the rest of the ingredients, simmer for a few minutes and serve.