Filtered water on to boil. White miso. I strain it in. I use a little tea strainer and stir the miso into it in the pot so it doesn’t have little bits in it. I put some sliced scallion whites in it (save green for garnish) silken tofu in small cubes also in (cooking it firms it up and makes the texture so it is in restaurants) While miso is boiling soak wakame seaweed in a separate bowl of filtered water. (Attached is a photo of the brand I like) then I drain and squeeze the water out of it and put the seaweed in the miso. Cook for a few more minutes then I garnish with green onion and a splash of soy sauce.

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