They include two kinds of sea veggies - kombu for making a dashi which is Japanese broth and wakame to add with the tofu to the broth. To make a dashi, one brings a piece of kombu and 5 cups of water to a boil. Take it off the heat, discard the kombu and pour the hot water over 1/2 cup of bonito flakes. Let that steep for 10 minutes and strain.
Then dissolve 3 tablespoons of miso in the broth, add green onions, tofu and wakame and simmer. If it is too bland, add a few tablespoons of tamari. It is that easy, low calorie and really satisfying.