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

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

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