This is fusion, using chicken stock in place of conventional dashi, but the combination of textures between the silken tofu, the scallop and the wakame is dramatic visually too
1. Mix the red and white miso with a light warm chicken stock to make a paste and fill up with more stock
2. Soak the wakame in boiled water
2. Add in the tofu, chopped spring onion, wakame, halved scallops including coral, bring to a gentle heat. Season with soya sauce. Serve.