4 cups water 1/3 cup miso ½ silk block firm tofu, cut into 1-inch cubes 3 green onions (scallions), chopped 1 tablespoon shredded nori or wakame seaweed 1/2 teaspoon sesame oil (optional) dash of soy sauce (optional) Preparation: Put water to a simmer and add seaweed. Let it cook on low heat at least 5-6 minutes. The longer the algae cook over low heat, less salty fish flavor will. Reduce heat to low, and add the remaining ingredients. Stir until the miso is dissolved. It is best not to boil the miso as it loses some of its healthy properties, and just change the taste of the soup. Serves 4.