1, 2 teaspoons of miso, a box of fresh silk tofu, 5g of Undaria pinnatifida (dried seaweed) and shallots imported from Japan.

2. Cut the tofu into pieces, cut the chives into small pieces for later use, and boil the Undaria separately for later use; After the water is boiled into tofu and Undaria pinnatifida, add miso 1 teaspoon (try to increase personal taste gradually).

3, the water is boiling (the white taste is slightly lighter than the red taste), you can add a little salt and sprinkle some shallots.