Miso Soup with Silken Tofu and Scallion

Silken tofu and wakame drift in a gentle white-miso broth brightened with ginger and scallion. It suits the hurried Edo mornings of Vinegar Rice at the Wharf, when clerks ate standing before bay wind and work.

Serves 2

Estimate for one serving

• 630 cal
• 12g protein
• 35g carbs
• 8g fat
• 3g fiber

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Ingredients

• 4 cups water
• 3 tbsp white miso paste
• 6 oz silken tofu
• 3 scallions
• 1 tbsp dried wakame seaweed
• 1 tsp soy sauce
• 1 tsp grated fresh ginger

Instructions

1. 1Bring water to a simmer in a medium saucepan over medium heat.
2. 2Add dried wakame seaweed and grated ginger, then simmer for 3 minutes.
3. 3Place miso paste in a small bowl, ladle in a bit of hot broth and whisk until smooth, then stir back into the pot.
4. 4Cut silken tofu into 1/2-inch cubes and gently add to the soup along with a splash of soy sauce; heat 2 minutes without boiling.
5. 5Slice scallions thinly and stir most into the soup, reserving some for garnish. Serve immediately.