Start out by adding 8 cups of bone broth or chicken stock to a pot. Bring it to a simmer on medium low heat (you don’t want it to boil.) Then add in a 1/2 cup of white miso paste, making sure to whisk it with some hot broth before adding it in (to smooth it out.) Then add in 1 tablespoon of Dashi, 3 tablespoons of cut Wakame (that’s been hydrated in warm water, and drained), and 16 ounces of Silken Tofu (that’s been cut into bite sized cubes). Cook until it’s just warm, and top it off with a generous amount of sliced green onion. Enjoy!
