- 6 cups water
- 1 piece kombu
- 1/2 cup red miso
- 1/2 cup white miso
- 1/4 lb. firm tofu, drained and cubed
- 1 scallion (white and pale green parts), chopped
1. In large pot, bring water and kombu to a boil. Reduce heat and simmer, uncovered, 15 minutes. Put red and white miso into small heatproof bowl. Add small amount of kombu water and stir until smooth. Pour mixture into soup and stir to mix.
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