Ingredient

• 4 cups (1 litre) dashi stock
• 20g dried seaweed (see note)
• 1/4 cup (75g) red miso paste
• 150g Coles Nature's Kitchen Silken Tofu, cut into 2cm cubes
• 3 green onions, trimmed, thinly sliced

Direction

1. Place the dashi in a large saucepan over medium heat. Bring to the boil. reduce heat to low. Add the seaweed and cook for 1 minute or until seaweed softens. Add the tofu and cook for a further 1 minute or until heated through.
2. Place the miso paste in a small bowl. Add a little of the dashi, stirring until miso dissolves. Add the miso mixture to the saucepan and gently stir to combine. Bring to a simmer. remove from heat.
3. Ladle miso evenly among serving bowls. Sprinkle with green onions and serve immediately.