• 2 cups water
  • 3 cups bone broth (fish stock)
  • 6-88 ounces extra firm tofu, cubed
  • 3-4 inches of alaria, wakame or kelp (soaked in cool water and sliced thin)
  • 3-4 scallions, minced
  • 4 tbsp. sweet white miso or chickpea miso

Bring water, bone broth, tofu and alaria to a boil.  Reduce heat and simmer 2 minutes. Dilute miso in a small amount of warm water and add to the pot.  Continue cooking 2-3 minutes.  Garnish with fresh scallions.