- 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.
