4 cups water
1/2 cup wakame seaweed, soaked in warm water for 15 minutes, sliced
1/2 lb firm tofu, cut in 1/2 inch cubes
4 tablespoons light miso
2 green onions, thinly sliced
Bring water to a boil in a medium saucepan. Add soaked wakame, reduce heat to medium low, cover and simmer a few minutes. Dissolve the miso in 1/2 cup of the hot liquid in a small bowl and pour mixture back into the soup. Add tofu. Reduce heat to low and cook 2 more minutes. Do not boil. Ladle into bowls and garnish with green onions.