Once heated, add the seaweed strips and the miso paste. Stir well, turn the heat to medium and simmer for 10 minutes.
Chop the tofu into small blocks (about 1.5 cm) and add them to the soup, along with the sliced spring onions. Simmer for 4-5 more minutes.
Remove the strips of seaweed (if you wish), or leave them in.
Serve.
Notes
Storage instructions
Each serving contains approximately 150 grams of tofu. This soup can be stored in the fridge in an airtight container for up to 4 days and reheated before serving.
Freezing instructions
As tofu changes it’s texture when it’s frozen and thawed, we would not recommend freezing this soup. However, you can freeze the miso broth with nori for up to 3 months. When ready to eat, cook the tofu cubes in a tsp of sesame seed oil in a pat and add them to the boiling broth.