Tofu miso soup:
Kombu (died seaweed) - about half a sheet of paper size
Dried shiitake mushrooms - about a handful
miso paste - 3 tbsp
Green onions - 2 chopped
Tofu - 8 oz cumbed
Put kombu and mushrooms in a pot add 4 cups cold water. Bring to a boil over medium low heat. After it reaches a boil, fish out the kombu and gently stir in the miso. You can take out the mushrooms too, they get kind of rubbery, but I like em. Add the white parts of the green onion. Gently boil for a couple minutes the add the tofu. Turn off off the heat, and let it sit for a minute so the tofu gets warm. Garnish with the green ends of the green onion.