Squeeze out water from dried tofu and discard soaking water. Rinse slices under cold water and squeeze again. Slice the tofu into thin strips. Place the tofu, shiitake and water in a medium soup pot. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. Add wakame, carrots and sweet corn. Cover and simmer 2 to 3 minutes. Reduce the flame to low, add the pureed miso and snow peas. Simmer, without boiling, uncovered for 1 to 2 minutes. Serve and garnish with scallions.
3g fat (24% calories from fat),