1. Dice tofu (cut tofu into strips). Soak tender kelp in clear water for 10 minute in advance, drain the water and use a little chopped green onion for later use.

2. Add a proper amount of chopping wood into the water, burn it to taste, filter out the chopping wood, and keep the soup.

3. Cook tofu or oily tofu in Chai Yu soup, and then add tender kelp. Try the salinity of the soup and turn off the heat.

4. Dissolve a proper amount of miso with two spoonfuls of boiling water, then add it into the soup and stir well. Sprinkle with chopped green onion.