9 cups water
1 tbsp bonito (aka: dashi)
dry fish stock
3 tbsps miso paste (red or white)
1 block firm tofu, cubed
1 bunch green onions, chopped in 1/4" to 2" long pieces
Equipment:
Large stock pot (>3 quarts)
Bowl and spoon (to mix stock and paste)
Directions:
Heat water in a large pot. Just before boiling, add dry bonito flakes. Reduce heat to a simmer - do not let boil again!
In a small bowl, pour some extra stock over miso paste. Add the green onions to the simmering stock (so they will soften while you work) and mash the paste together with the stock with a spoon or other implement until the paste has completely dissolved, adding more stock if necessary. Bit by bit, add the miso mixture to the stock and stir, stopping when it tastes Right(tm), and discard any extra. You can always mix more paste with stock from the pot if you want it saltier, and you can experiment with the proportion of fish stock to water.
Add tofu to soup, or pour soup over tofu in bowls, and serve warm.
Servings:
Makes about 10 cups of soup.
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