Red Miso Soup with Tofu

Ingredients

• 4 cups Water
• 3 tablespoons Red miso paste
• 7 ounces Silken tofu
• 1 tablespoon Wakame seaweed (dried)
• 2 whole Scallions
• ½ sheet Nori seaweed sheets

Instructions

1. 1

   Measure 4 cups of water into a large pot and place it over medium-high heat until you see steam rising steadily from the surface, about 5 minutes.

2. 2

   While water heats, cut the tofu block in half lengthwise, then cut each half crosswise into 6 equal cubes roughly the size of dice, working gently so the tofu does not crumble.

3. 3

   Slice the scallions crosswise at a 90-degree angle into thin rings about the thickness of a pencil lead, separating the white bottoms from the green tops into two small piles.

4. 4

   Tear the nori sheet into 4 rough pieces with your fingers, each roughly 2 inches across.

5. 5

   Scoop 3 tablespoons of the hot water from the pot into a small bowl, then add the red miso paste and stir with a spoon for 10 seconds until the paste dissolves completely into a smooth slurry with no lumps.

6. 6

   Pour the miso slurry into the pot of hot water and stir with a wooden spoon for 15 seconds until the color is uniform throughout — do not boil, as it will harm the miso's flavor.

7. 7

   Sprinkle the dried wakame seaweed into the pot and stir gently for 5 seconds until it is fully submerged, then remove the pot from heat immediately.

8. 8

   Gently slide the tofu cubes into the hot broth one at a time, letting them settle to the bottom without stirring so they remain intact.

9. 9

   Ladle the soup into two bowls, dividing the tofu and wakame equally between them.

10. 10

    Scatter the white scallion rings in a small pile on top of each bowl's surface.

11. 11

    Place 2 pieces of nori on the edge of each bowl for dipping, then scatter the green scallion tops over the soup and serve immediately.

Tools you’ll need

• large pot (6-quart capacity)
• small bowl
• wooden spoon
• kitchen knife
• cutting board
• ladle
• two soup bowls

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