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

Rinse off salt from wakame in cold water.   Cut wakame in small pieces.
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.
Add miso through miso strainer, and bring to just before boiling point.  Do not boil!
Serve hot with scallion on top.