Miso Soup

prepBring 5 cups / 1.2 L water to a boil
2 medium kombu pieces	Soak kombu 15–60 min
¼ cup / 15 g dried wakame	Rehydrate wakame 5 min
2 cups / 150 g shredded cabbage	Simmer cabbage until tender, 10–15 min
4–5 tablespoons / 60–75 g miso paste	Dissolve miso, add tofu & wakame, serve
1 block silken tofu	Dissolve miso, add tofu & wakame, serve

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