Soak dried wakame seaweed in water for about 15 minutes to reconstitute it. Drain the water.
Cut the tofu into 1/3 in. cubes.
Slice the long green onion diagonally into 3/4 in. pieces.
Boil bonito soup stock and add tofu and wakame.
After boiling, put some stock into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.
Add the slices long green onion.
Tofu and wakame are ingredients which are not boring, so you can eat this soup every day.
Japanese foods recipes