1. Cut the green onion into fine pieces, wrap it in a cloth, and then rinse it with water to remove the smell.

2. Cut the tofu into small cubes, soak in water and set aside.

3. Soak the kelp buds in water to swell, then drain the water and set aside.

4. Put the juice into the pot and bring to a boil, put the miso into the strainer, immerse the strainer in the soup, stir with chopsticks to dissolve the miso, add mirin and mix well.

5. Put diced tofu, kelp sprouts, and minced green onions into the soup bowl, then pour in the hot soup from method 4.

The characteristic of miso soup is that it cannot be boiled repeatedly, because the miso will lose its aroma if it is warmed again, so it is best to enjoy it immediately after cooking.