Miso Soup

If you've ever been to a Japanese restaurant (sushi, or maybe teppanyaki where they cook the food in front of you) you are almost always given miso soup at the start. It's simple, quick and really good for you. The traditional version contains seaweed. I'm not big on seaweed, so I left that out.

• miso paste (you can get this at any asian grocer, or maybe even the ethnic section of a regular grocery store). Here's what it looks like:
  

• 1/2 block Tofu, cut into 1/2-inch squares. Tofu is often in the refrigerated part of your produce section with the salad dressings. You can get firm or soft or many variations in between usually, though, the soft kind is used for miso soup.
• 2 spring onions cut as thinly as possible.
• water.

Put a pot of water on to boil and add the miso paste first. I didn't put an amount there because it's really up to you. I used about 4 heaping spoonfuls, kind of a lot. I liked it but you may want to start with 2 and taste it before you add more.

Chop up your tofu in small squares (try getting some of the liquid out of it first by rolling it up in paper towels for a bit) and add. Add scallion/green onion before you serve.