4tsp (or more to your taste) Cold Mountain Light Yellow Miso
2 ½ cups water
3" square kombu (For soup stock) *ready to mix soup stock is also available in Asian markets.
½ cup dried wakame (Buy cut wakame ready for use)
½ cake tofu, diced into 1/2" cubes
1.Put 2 cups of the water and kombu into a pot and bring to a boil. Take out kombu (throw away).
2.Add the tofu and wakame and bring to another boil.
3.Dissolve the miso in the remaining 1/2 cup water, and add to the pot.
4.Do not over-boil. Turn off the heat immediately and pour the soup into serving bowls.