¼ sheet kombu (seaweed), cut into thin strips
1 ltr water
½ cup shallots, finely chopped
100g soft/silken tofu, diced
2 tbsp miso paste
Method: Boil kombu in water for 10 minutes or until seaweed becomes soft, then remove from heat. Add shallots, tofu and stir in the miso paste. Add a dash of tamari sauce of extra saltiness desired.
This is a quick and easy snack when time is short. (makes 4 servings)