½ cup wakame, cooked and cut into small pieces (a seaweed you can find in the
international section or the health food section of your grocery store)
2-3 tablespoons miso
1 ½ cups chopped vegetables/ cooked tofu
4 cups water/vegetable stock/seaweed soak water
1 teaspoon sesame oil
1. Sauté seaweed and vegetables/tofu in sesame oil. Add water and bring to a boil.
2. Reduce heat to low and simmer covered 15 minutes.
3. Cream miso in a little broth, and return to soup.
4. Bring soup back to a boil and remove from heat.