1/2 block tofu
1/2 sheet age; deep fried tofu
wakame seaweed
4 tablespoons miso paste
Potato, spinach and onion are also good in Miso soup.
Cut tofu into small cubes. Cut age into strips. Cut wakame seaweed into bite size pieces. Heat water add tofu, boil lightly, blend in dissolved miso. Bring to a boil and turn off heat right away. Serve in individual serving bowls.
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