• 4 cups water
• 2 teaspoons dashi granules
• 3 tablespoons Ying Ying’s organic miso paste
• 150g Ying Ying’s Nigari tofu or Miso tofu, diced
• 2 green onions, sliced diagonally into 1/2 inch pieces
Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium and whisk in miso paste. Stir in tofu. Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.