This Japanese classic is a warm accompaniment to vegetarian sushi or any stir-fry supper. Kombu is a flavorful sea vegetable sold in natural food stores and some supermarkets.
6 cups water
1 piece kombu
½ cup red miso
½ cup white miso
¼ lb. firm tofu, drained and cubed
1 scallion (white and pale green parts), chopped
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.
Remove soup from heat. Add tofu and scallion. Season to taste with soy sauce. Discard kombu before serving.