Tofu and Wakame

• 100 g (3½ oz) silken tofu
• 4 g (⅛

Cut the tofu into 1 cm (½ in) cubes. Soak the wakame in a bowl of water for 5 minutes. Drain and cut into 2 cm (¾ in) lengths. Bring the dashi to the boil on a high heat, then add the tofu and cook on a medium–low heat for 1 minute. Add the wakame and stir the miso into the soup. Remove from the heat and serve.