Combine steak (if using), scallions, garlic, sesame oil and pepper in another bowl.
Warm a medium saucepan over high heat and add the scallion mixture.
Cook, stirring, until fragrant, about 1 minute.
Stir in 4 cups water and miso.
Reduce the heat to medium-low so the liquid does not boil.
Whisk to dissolve the miso.
Drain the seaweed and stir it into the soup along with tofu.
Cook over medium-low for about 10 minutes.
Remove from the heat.
Taste and season with more miso, if desired.
Tips
Tip: Look for wakame in natural-foods stores or Asian markets.
In general, the lighter the color, the milder the flavor.
It will keep in the refrigerator for at least a year.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
