4 cups Dashi (soup stock)
½ piece Ageh, cut into bite-sized pieces
4 Tablespoons Miso Paste
3 oz. Tofu, cut into bite-sized blocks
4 tbsp. Green Onions, chopped

Bring the dash to a full boil, add the ageh and cook for about 2 minutes. Reduce heat and add the tofu. Simmer for 1 minute, do not boil the tofu. Place the miso paste in a ladle or small strainer, and while holding the utensil suspended in the soup, stir the miso paste into the soup until it is dissolved. Bring the soup just up to boiling point but do not boil. Add chopped green onions.
Note: Boiling the tofu or miso will reduce their food value.
OPTIONAL: Dashi is generally a fish based soup stock but vegetable broth is a good alternative. For a heartier soup, other vegetables may be added such as wakame seaweed, bean sprouts, taro root, white potatoes or carrots, spinach, Chinese cabbage, etc. These should be added in order of cooking time needed to reach desired tenderness after the ageh is added but before the tofu and miso paste.