Miso soup

7 g dried kelp (Hoshi wakame)
1/2 block tofu
4 cups dashi (niboshi dashi)
80-90 g miso

1. Soak kelp (wakame) in warm water, remove hard stems and rinse with water, strain with net and cut into bite size pieces.
2. Heat dashi without bringing it to a boil.
3. Smash miso through a net ladel (misokoshi) into dashi, when it is about to boil remove foam rising on the top.
4. Add wakame.
5. Place tofu on palm, cut lengthwise and then into 1/8 th pieces. Slide into soup.
6. When tofu floats to the top turn off heat.