Red Miso Soup with Tofu

Step 1

Measure 4 cups of water into a large pot and place it over medium-high heat until you see steam rising steadily from the surface, about 5 minutes.

Step 2

While water heats, cut the tofu block in half lengthwise, then cut each half crosswise into 6 equal cubes roughly the size of dice, working gently so the tofu does not crumble.

Step 3

Slice the scallions crosswise at a 90-degree angle into thin rings about the thickness of a pencil lead, separating the white bottoms from the green tops into two small piles.

Step 4

Tear the nori sheet into 4 rough pieces with your fingers, each roughly 2 inches across.

Step 5

Scoop 3 tablespoons of the hot water from the pot into a small bowl, then add the red miso paste and stir with a spoon for 10 seconds until the paste dissolves completely into a smooth slurry with no lumps.

Step 6

Pour the miso slurry into the pot of hot water and stir with a wooden spoon for 15 seconds until the color is uniform throughout — do not boil, as it will harm the miso's flavor.

Step 7

Sprinkle the dried wakame seaweed into the pot and stir gently for 5 seconds until it is fully submerged, then remove the pot from heat immediately.

Step 8

Gently slide the tofu cubes into the hot broth one at a time, letting them settle to the bottom without stirring so they remain intact.

Step 9

Ladle the soup into two bowls, dividing the tofu and wakame equally between them.

Step 10

Scatter the white scallion rings in a small pile on top of each bowl's surface.

Step 11

Place 2 pieces of nori on the edge of each bowl for dipping, then scatter the green scallion tops over the soup and serve immediately.