4 cups water
2 squares kombu seaweed
1 teaspoon dried wakame seaweed
1/2 cup tofu, cubed
1/3 cup onions, preferably green (I ran out and had to use 1/4 cup chopped white onion)
2 tablespoons shiro (white) or other color miso
Add kombu to 4 cups of water on a the stove on high heat. Before it comes to a boil, turn heat down. Remove kombu and discard it. Add wakame. A little goes a long way. That’s why dried seaweed is great — it has a very long shelf life, so you rarely need to buy it, and the quantities used are tiny. Wakame will expand to 20x the size in the soup water.
Add tofu and onions, allowing the soup to simmer until onions are lightly cooked. Add miso last and stir until it clouds the broth.