Miso/tofu soup

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    2 1/2 cups tea-bag dashi+konbu stock
    1 tbsp hatcho miso
    Half a block of silken/kinugoshi tofu
    1 spring onion

    Bring stock to baby bubble-boiling point and turn down heat to medium-low.
    Whisk in hatcho miso.
    Crumble in tofu* and allow tofu to warm up on the stove (~ 1min).
    Serve with a scattering of sliced green onion.

    *Idea stolen from Harumisan, who was in turn inspired by Japanese Buddhist cooking.

    (The gobules of oil are a result of my laziness; used the soup ladle to warm up some sesame oil prior to dishing up.)

    Lumy2006, tulip.02, and Sarah McNeil added this photo to their favorites.

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