4 cups of water
1/4 cup of tofu, firm tofu is preferred; discard the water and cut into cubes
1/2 cup of scallion, chopped
3 tbsp of white miso paste (fermented soy bean paste)
1 sheet of dried seaweed (nori), cut into large rectangles
dash of hondashi granules (made from bonito stock, can be found in Asian food aisle)
In a medium pot, boil water.
Add dried seaweed and simmer for 5 minutes.
Dilute white miso paste with a few tablespoon of hot water to thin the consistency of the miso paste.
Add the diluted miso, tofu, scallion and with the rest of the soup mixture. Cook for an additional 5 minutes.
Season with a dash of hondashi and salt to your liking. Add more miso paste to your taste.