Miso Soup

Makes: 4 servings

Time: About 15 minutes

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At its simplest, miso soup is like instant tea: miso whisked with water, which you can do in a cup with a fork. With this broth, you choose what to add. Tofu and scallions are traditional, but do what you like: carrots, peas, beans, greens, sea greens, and so on. Several ideas are listed below, but the general idea is light and simple. Remember: the darker the miso, the more intense the soup.

• 4 cups Kombu Dashi (page 100) or water
• ⅓ cup any miso
• 12 ounces silken tofu
• ½ cup chopped scallions

1. Heat the dashi or water in a pot until steaming; don’t boil it. Turn the heat to low, then whisk together about ½ cup of the liquid with the miso in a small bowl until smooth.
2. Pour the thinned miso back into the hot liquid, add the tofu, and break it up a little. Stir once or twice and keep on the heat just long enough for the tofu to get hot (but don’t let it come to a boil). Add the scallions, stir again, and serve.

7 Additions to Miso Soup

1. Add reconstituted seaweed, either the kombu from making the dashi (chopped) or a little steamed hijiki, along with the tofu.
2. Add sliced shiitake mushroom caps, either fresh (simmer briefly in Step 1) or dried (soaked first; see page 217). For extra flavor, sauté the sliced mushrooms in good-quality vegetable oil or butter.
3. Add thinly sliced or minced daikon or other radish; simmer briefly in Step 1.
4. Add a clove of minced garlic in Step 1.
5. Add about ½ package bean thread noodles, soaked (see page 331) and cut, along with the tofu.
6. Add about 1 cup chopped cooked greens, like collards or spinach, along with the tofu.
7. Garnish with grated fresh ginger.