Miso Soup

• 4 cups of water
• Just over 3/4 of a cup of clean tofu
• 1/4 of a cup of miso paste
• 1/3 of a cup of minced spring onions
• 1/3 of a cup of sliced mushrooms
• 25 grams of kelp (seaweed)

1. Wash the mushrooms and spring onion and finely chop them
2. In a pot, place the water and add the mushrooms, cook on a high heat until the mushrooms are nearly cooked
3. Add the miso paste, spring onions, kelp and tofu and let the soup cook for another 10 minutes