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  • Bring 3 cups of dashi stock to a boil.

  • Add your favorite ingredients then simmer (for example, tofu x 150g, dried wakame x 10g, and spring onion x1)

  • Add 4 tablespoons of Miso into the soup and dissolve well.

  • Keep the temperature high, but not quite boiling.

  • Ladle into bowls to serve.

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