1. Cut a small salmon fillet into small chunks. Coat them with a little corn starch.
2. Heat a little oil in the pan. Add in a little chopped garlic and ginger, sauté till aromatic.
3. Put in salmon chunks. Fry each side till a little light brown. Pour in enough hot water covers salmon.
4. When water boils, add in Tofu chunks, and a little kelp. Cover the pan with lid. Boil for 5 mins.
5. Add in 1 tsp miso. Stir to dissolve. When soup boils again, sprinkle chopped spring onion and a little salt.