2 Cups Mushroom or Vegetable Stock, Chilled 2 Tablespoons Sweet & Savory White MiSo Good 1 Teaspoon Instant Wakame Flakes 3 Ounces (1/4 Package) Firm Silken Tofu, Finely Diced 2 Pods Fresh Okra, Sliced 1 Persian Seedless Cucumber, Thinly Sliced 1/2 Cup Cherry Tomatoes, Halved or Quartered if Large 1 Scallion, Thinly Sliced Pour the stock into a large bowl and whisk in the miso. Sprinkle in the wakame and let stand until the seaweed has rehydrated; about 5 minutes. Add the tofu, okra, cucumber, tomatoes, and scallion. Stir gently to combine. Serve right away or store in the fridge for up to a day. Serve thoroughly chilled. Makes 2 Servings Notes: On especially hot summer days, add a single ice cube to each bowl to keep the broth refreshingly cool.