Red Miso Soup with Tofu

Step 1

Pour the 4 cups of vegetable broth into a medium pot and bring it to a gentle boil over medium-high heat, about 5 minutes. You'll see big bubbles breaking the surface.

Step 2

Once boiling, turn the heat down to medium-low so the broth is just barely simmering—only small bubbles breaking the surface, not a rolling boil.

Step 3

Scoop 3 tablespoons of red miso paste into a small bowl, pour in about 1/2 cup of the hot broth from the pot, and whisk with a fork until the miso dissolves completely and no lumps remain.

Step 4

Pour the miso mixture back into the pot by pouring it slowly through a fine-mesh strainer to catch any undissolved bits, stirring gently as it flows in.

Step 5

Remove the tofu from its container, drain off the liquid, and cut it into 1/2-inch cubes by slicing it lengthwise, then crosswise, then into bite-size pieces.

Step 6

Slide the tofu cubes gently into the soup and let them warm through over medium-low heat for 2 minutes—the tofu doesn't need long since it's already cooked.

Step 7

Cut the green onions crosswise into thin 1/4-inch slices, separating the white bottoms from the green tops into two piles on the cutting board.

Step 8

Tear the nori seaweed sheet (if using) into rough bite-size pieces with your hands and set them aside.

Step 9

Ladle the soup into two bowls, dividing the tofu cubes evenly between them, then scatter the white and green onion pieces on top of each bowl.

Step 10

Drizzle 1/4 teaspoon of sesame oil over each bowl, then top with the nori pieces if using. Serve immediately while hot.