Step 1

Add water to a medium pot and bring to a boil.

Step 2

In a small bowl add Miso paste and about 1/4 c of hot water out of the pot (this will help dissolve the paste faster). Whisk until combined and no lumps remain.

Step 3

Add the paste into the pot along with cubed silken tofu and reduce the heat to medium low.

Step 4

Meanwhile, in another small bowl add Wakame seaweed and about ¼ cup of cold water. The seaweed will start expanding in water. Leave it for a few minutes until it expends no more.

Step 5

Drain all water and add Wakame seaweed into a pot with silken tofu. Cook for 1 more minute. Remove from the heat. Ladle soup in a bowl, sprinkle with the scallions and serve immediately.