Method

1. Soak the wakami seed in luke warm water for approx 30 minutes.
2. Drain it, and pour boiling water over wakami seed.
3. Trim off the rough part after draining well.
4. Cut the remaining seaweed in strips and keep it in muslin and twist it to dry.
5. Place the dashi in a large stock pot on heat.
6. Temper the miso into the dashi gradually until combines completely.
7. Bring the dashi to simmer, add the tofu (diced) and shredded wakami for one minute.
8. Serve it in hot bowl and garnish with Chopped green onion.