1/3 cup finely minced shallots (about one shallot)
1/2 t sesame oil
2 1/2-3 TBLE miso paste (try either red or white)
1 qt vegetable stock
1/4-1/2 cup diced firm tofu
3 TBLE chopped scallions (about 2 scallions)
1. In a medium sauce pan, over medium heat, saute shallots in oil until some slightly crispy
2. Add a little miso paste and then add vegetable stock. Mix well and then add remainder of miso and mix again. Bring to simmer. Reduce heat to low and simmer 10-15 minutes.
3. Garnish with tofu and scallions.
Variations: Add diced tofu while cooking.
Can add 2 dried shitake mushrooms (can use a Tble of the liquid from soaking mushrooms. Also might add a bit of sherry, little bit of cut up ginger root.
Other additions– eggs, vegetables…