I ended up halving this recipe because I was only making it for myself and I had no idea whether I would like this. It was great. I used the brand of seaweed reccomended and only needed to let it soak for about 7 minutes.
Seaweed & Tofu Soup
From EatingWell: July/August 2010
Korean meals always include soups—like this mild one based on vitamin-rich wakame seaweed, the same kind often used in miso soup.
2 Reviews for Seaweed & Tofu Soup
Be sure not to overheat the miso or its beneficial bacteria would be destroyed. Seaweeds have natural glutamate, so I use the soaking water in the soup for natural flavor. Seasoned rice vinegar or mirin contain sugars, as an alternate to adding more sugar.