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Slice ½ lb fresh yuba or bean curd stick into 1 inch thick strips.
Add 2 dried shiitake mushrooms and 2 to 3 cups water or kombu stock to a small soup pot and set it on medium heat.
Cover and bring to a boil, then reduce the heat and simmer for 5 minutes.
Add 2 tbsp soy sauce, ½ tbsp miso paste, and yuba. Simmer, uncovered, for another 5 to 10 minutes or until bean curd is very tender.
Optional: add 1 bundle ramen noodles or Chinese noodles and cook for the recommended time on the package (usually just a few minutes).
Sprinkle with 1 diced scallion and serve.