Tofu and Broth:
1/4 Cup MiSOgood Spicy Miso
2 Cups Water
1 (12-Ounce) Package Firm or Extra-Firm Silken Tofu, Cut into 6 Slices
Thinly Sliced Scallions
Shichimi Togarashi or Crushed Red Pepper Flakes
Place a saucepan over low-medium heat and add the MiSOgood and water. Whisk thoroughly to combine. Once you see small bubbles start to form, carefully add the tofu. Simmer gently for 6 - 8 minutes. Avoid bringing the liquid to a full boil because the tofu is fairly fragile and may fall apart.
Once the tofu is hot all the way through, use a slotted spoon to carefully transfer the slices into small serving bowls. Pour the miso broth around the tofu, then top with your favorite garnishes.
Makes 2 Servings
Notes: Start with mushroom or vegetable stock instead of plain water for a richer broth. Traditionally, kombu seaweed and dried shiitake mushrooms can be added as well; simmer them for 15 minutes before adding the tofu for their umami flavors to infuse into the liquid.