3 sticks wakame seaweed chopped in to small pieces
500ml boiling water water
1 pouch miso bullion paste
100g tofu diced
2 spring onions to garnish
Start by soaking the seaweed in warm water and leave for 10 minutes. Meanwhile, add the noodles to a pan of boiling water cook for 5 minutes (or however long it says on the pack) then strain and rinse under cold water and split between two bowls. Then dissolve the miso paste in 500ml of boiling water, in a pan on a medium heat. Strain the seaweed then add to the miso, along with the tofu, turn the heat right down and sit for a few minutes so the tofu can absorb the flavour. Pour over the noodles, top with the spring onion and enjoy!