- 6 cups filtered water
- 1 small piece kombu
- 1½ teaspoons minced gingerroot
- ½ cup mellow white miso (more if desired)
- ½ pound firm silken tofu
- 1 sheet toasted nori, torn into pieces
- 2 scallions, minced (optional)
- 1Place the water in a medium sized saucepan. Wipe off the kombu with a damp cloth and add it along with the ginger to the saucepan. Bring to a simmer and cook, stirring frequently, for about 5 minutes.
- 2As the soup cooks, cut the tofu into very small cubes, then set aside. Reduce the heat under the soup to a very low simmer and stir in the tofu. Cook gently, swirling the pan a couple of times as the soup warms, then remove from the heat. Spoon out and discard the kombu.
- 3Place the miso in a small mixing bowl and gradually whisk in about 1 cup of broth to make a smooth paste. Pour about ¾ of this back into the soup and stir to mix. Do not heat. Taste. If more miso flavor is needed, stir in the remaining paste.
- 4Ladle the soup into 6 individual serving dishes. Sprinkle the nori and scallions over the soup and serve immediately.