Use a sharp knife to cut the tofu into cubes.
Slice the green onion diagonally into 1/2 inch lengths. Set tofu and
onion aside for later use.
Using a wooden spoon, combine the water and dashi in a small pan,
then bring the mixture to the boil. Add miso to the boiling liquid
in the pan. Stir mixture over medium heat, taking care not to let
it boil once the miso has dissolved (overheating will result in the
soup losing much of its miso flavor).
Add the togu cubes to the hot stock and heat, without boiling, over
medium heat for 5 minutes.
Serve Miso Soup in individual soup bowls, garnished with the green
onion.
|
