- 10 gm miso or to taste
- 1 pack tofu, cut 1 x 1 x 1cm size
- 100 gm potatoes, diced
- 100 gm onions, diced
- 100 gm carrots, diced
- 100 gm broccoli, florets
- 1 piece leek, sliced
- 3 pieces green chili, sliced
- 15 gm garlic, minced fine or ground
- 15 gm seaweed, cut 0.2 x 3 cm
- 10 cups water
Soak the seaweed in the water for 30 minutes, boil the water and add in the vegetables and tofu. Once the vegetables are cooked, add the miso and serve hot.
Its best not to reheat the soup after the miso is added.