Ingredients

• 1 liter dashi broth* (or 1 liter water + 15 cm piece of konbu seaweed)
• 1 tablespoon dried wakame seaweed
• 250 g ramen noodles
• 200 g silken tofu
• scallion or chives
• 1 tablespoon miso paste
• 1 tablespoon soy sauce (shoyu - Japanese soy sauce)
• 2 teaspoons mirin

Preparation

1. Prepare dashi broth or boil water with konbu seaweed wiped with a damp towel, then reduce heat and simmer for about 7 minutes, then remove the seaweed (it won't be needed anymore).
2. Add miso paste, soy sauce and mirin, mix thoroughly.
3. Pour dried wakame seaweed with a cup of warm water and set aside for 5 minutes, drain. Then add to the broth. Heat the whole thing on low heat for another minute.
4. Prepare noodles according to package instructions.
5. Place hot noodles in bowls, add tofu cut into cubes and chopped scallion or white and light green parts of chives. Pour hot broth and serve immediately.