12ounce(340g)packet of silken soft tofusliced into cubes (you don't have to put all of it in. We like a lot of tofu in our soup so we added all of it)
6small sheets of dried seaweedcut into strips
Saltto taste
scallions for garnishoptional
Instructions
In a large pot, pour in chicken stock and water and bring to a gentle boil.
Whisk the soybean paste into the water mixture until all has dissolved.
Let simmer for 5 minutes then add in the sliced tofu. Let simmer for another 5 minutes then drop in the strips of seaweed and season with salt, to taste.
Divide evenly into soup bowls and top with scallions, if desired.