How to make a Wakame no misoshiru (Miso Soup with Wakame Seaweed)


1/4 cup salted wakame, wash with water
1 stalk scallion
1 fried tofu, agura-age
2 cups dashi, bonito and konbu
3 Tablespoons miso

Wash and chop wakame seaweed
Slice scallion thinly.
Pour boiling water to agura-age to take excess oil, and then slice into 1/8 inch.
Heat dashi in a medium saucepan, add agura-age and wakame and heat.
Add miso through miso strainer, and heat up. Do not boil!
Serve hot with scallion on top.