Hiyayakko

1 package (12 oz) silken tofu
1 scallion, finely chopped
1 small thumb size ginger, peeled and grated
Bonito flakes (katsuobushi)
Shoyu

Take tofu out of the package and drain. Cut the tofu in 1/2 or 1/3. Plate the tofu and add some scallions, a little freshly grated ginger and sprinkle some katsuobushi flakes. Pour a little shoyu on and serve.