Miso Soup With Tofu Wakame Sea Vegetable and Scallion Japanese cooking recipe

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1 tablespoon wakame seaweed (instant)
2 1/2 cups dashi (fish stock)
7 ounces soft tofu
3 tablespoons scallions (cut thinly)
4 tablespoons white miso

1Soak the Vegetables in cold water for 2 minutes and strain. Cut the tofu into cubes about 1/3 inch. Bring fish stock to a boil. Reduce heat to medium, add and dissolve miso, stirring. Add tofu-cook 30 seconds. Add vegetables and scallions-cook 30 seconds. Remove from heat and serve.

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