The Miso Soup was made by heating about 4-6 cups of water just until hot, not boiling. We then stirred in 1-2 tablespoons of white miso paste (fermented soybean) and stirred until dissolved. We then added rehydrated wakame (seaweed) and diced soft tofu. Once it was all warmed through (not boiling!), it was ready to serve.
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