4 cups (1 L) water
12 ounces (350 g) soft, medium, or firm tofu, cut into ½-inch (1.2-cm) cubes (about ½ cups)
2 green onions, thinly sliced (about ½ cup)
4-5 tablespoons white miso, depending on saltiness
½ cup chopped fresh cilantro leaves
2 tablespoons fresh lemon juice
1/8 teaspoon ground cayenne (optional)

Japanese Miso Soup:
4 cups (1 L) water
1-2 pieces wakame seaweed (cover with hot water, soak 10 minutes or until soft, and cut into 1-inch [2.5-cm] pieces) ½ pound (250 g) firm tofu (cut into ½-inch [1.2-cm] cubes)
2 thinly sliced green onions
3 tablespoons white or dark miso