2 tablespoons miso
2 spring onions, finely chopped
10g dried wakame
Soak the wakame in a large bowl of cold water for 10 minutes. Drain. Chop in to small 1cm pieces.
Cut tofu in to 1 cm squares.
Boil the water in a saucepan. In a separate cup, add 3 tablespoons of hot water to the miso, then add to the saucepan. Add the wakame and the tofu and bring almost to the boil again. Add the spring onions. Remove from the heat and serve.