Ingredients:
3 tablespoons miso
2 tablespoons wakame seaweed
125g firm tofu
1 spring onion
500ml stock or Dashi kombu seaweed 10g *
15g dried bonito
500 ml water

Preparation:

First prepare the Dashi broth. For this alga kombu clean with a damp cloth and put to soak for half an hour in a saucepan. Cook in the same water over medium heat for 10 minutes.

Remove algae and incorporate half of the bonito flakes. Bring the broth to a boil, remove from heat and allow to stand until the flakes sink to the bottom of the saucepan and strain.

Put the weed in a bowl with water and let soak about 15 minutes, until it is completely open. Drain and cut if necessary.

Cut spring onion into thin slices and tofu cubes small.

Place the miso in a bowl and mix with a little broth. Heat the rest of the broth over low heat and add dissolved miso, seaweed and tofu, without coming to the boil. Eventually incorporate chives cut into slices and remove immediately from heat.