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.)