2 scallions, chopped
¼ pound tofu
1¼ cups dashi (Japanese fish stock) or 1 chicken bouillon cube, dissolved in 1 cup boiling water
2 tbsp red miso
1. Wash the scallions and cut the green parts into 1½-inch lengths.
2. Cut the tofu into small cubes and place the scallions and tofu in soup bowls.
3. Boil the dashi (broth) in a saucepan.
4. Put a little of the boiling liquid in a bowl and mix with the miso.
5. Pour back into the saucepan, then ladle into the soup bowls.
6. Serve while still hot!