Simple Miso Soup

At the end of our recent family vacation to the Jersey Shore, Matt and Melissa mentioned that they wanted to make some miso soup.  Dave and I thought it was a great idea, so we looked up a recipe and made a big batch.

It makes quite a few servings of soup (probably 8-10), so you can always halve the recipe if needed.

Ingredients:
12-ounce block firm silken tofu
1 cup han tsuyu (we got this one from Hmart)
7 cups water
2 tablespoons dark or red miso
6 tablespoons light or white miso
4 scallions, thinly sliced

Directions:

1. Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down.  Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes. 
2. Heat the water and han tsuyu in a 4-quart saucepan over medium-high heat. When it reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. 
3. Add the miso, and whisk until smooth.
4. Bring the remaining liquid to a bare simmer, approximately 10 minutes. 
5. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. 
6. Add the tofu and scallions and cook for another minute or until heated through. 
7. Remove from the heat, ladle into soup bowls and serve immediately. 

The soup was just as delicious leftover, but we wish that we had added the scallions fresh each time.  We'll try that next time!

Recipe adapted from Food Network