This Japanese classic is a warm accompaniment to vegetarian sushi or any stir-fry supper.
6 cups water
1 piece kombu
½ cup red miso
½ cup white miso
¼ lb. firm tofu, drained and cubed
1 green onion (white and pale green parts), minced
Soy sauce to taste
In large pot, bring water and kombu to a boil. Reduce heat and simmer, uncovered, 15 minutes. Put red and white miso into small heat-proof bowl. Add a small amount of hot stock and stir until smooth. Pour mixture into soup and stir to mix.
Remove soup from heat. Add tofu and green onion. Season with soy sauce. Discard kombu before serving.