Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
6 ounces tofu
2 1/2 tablespoons Miso (fermented soy bean paste)
3 cups soup stock or water or 3 cup s water plus 2 teaspoons instant chicken bouillon
1 green onion
1/2 cup small broccoli flowerets
Cut tofu into 1/2″ cubes. Cut green onion into 1″ long, then cut lengthwise into halves. Cut broccoli diagonally into small pieces.
Heat soup stock in saucepan until boil; add green onion and broccoli pieces over medium heat. Mix Miso and 1/2 cup cooking soup stock until creamy. Add to saucepan and stir soup lightly. Add tofu cubes and bring to a boil. Remove from heat. Serve in small individual bowls. Add dash of pepper to soup if desired.
Makes 4 servings.