Fluffy Aburaage and Wakame Seaweed Miso Soup

1. 1

   De-grease the aburaage by quickly pouring on a liberal amount of hot water.

2. 2

   Once cooled, slice into 2 cm wide matchsticks.

3. 3

   In another pot, add the dashi stock base and dried wakame seaweed into boiling water.

4. 4

   When the wakame seaweed is rehydrated, add the aburaage.

5. 5

   Dissolve in the miso when the aburaage becomes fluffy.

6. 6

   Bring the soup to a gentle simmer, and you're done!

* Per serving · 4 servings · Values may vary.

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