Simple Miso Tofu Soup
- 5 C. prepared vegetable broth or 5 C. water with 1 vegetable bouillon cube
- 2 to 3 scallions, thinly sliced
- 2 strips kombu, each 3 by 5 inches (optional)
- 8 oz. soft or medium-firm tofu, cut into 1/4 inch thick slices, blotted, and diced
- 2-4 Tbs. miso
Combine the stock with the scallions and kombu in a soup pot. Bring to a simmer, then cover and let simmer for about 5 minutes. Stir in tofu, simmer for 1 to 2 more minutes, then remove kombu. Dissolve the miso in just enough warm water to make it pourable. Stir miso into the broth and remove from heat. Serve immediately.