1. A handful of Undaria pinnatifida is soaked in cold water. 15 minutes or so will do. Wash shellfish. 2. Cut tofu into small pieces on the chopping board. Cut the four corners of the tofu box first to help pour out the tofu. 3. Two tablespoons of white flavor and a little water are mixed and stirred, and it feels like peanut butter after fusion. This step is to make the white taste better and faster when cooking soup. 4. After the preparation work is completed, start cooking miso soup. Boil water in a small soup pot, add shellfish, Undaria pinnatifida and tofu, cook for about 5 minutes, and add miso. 5. Add a little salt to taste according to your own taste. Out of the pot.