| 1 |
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. |
| 2 |
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). |
| 3 |
Add the togu cubes to the hot stock and heat, without boiling, over medium heat for 5 minutes. |
| 4 |
Serve Miso Soup in individual soup bowls, garnished with the green onion. |
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