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This miso soup is extremely quick because the water and seaweed are brought to a boil before the heat is turned off. The miso is then dissolved without prolonged boiling.

Medium tofu and chopped green onion add substance, while a small amount of black seaweed gives the broth a distinct mineral and savory character.

A dash of cayenne finishes the bowl. Hijiki or arame work well, and the dried seaweed can also be presoaked before cooking.

Ingredients

• 4 1/2 cups water
• 1 tablespoon thin black seaweed
• 4 tablespoons miso paste
• 1/4 cup medium tofu, cubed
• 2 green onions, white parts only, chopped
• Dash of cayenne pepper

Method

Combine the water and seaweed in a large pot over high heat and bring to a boil. Turn off the heat, add the miso, and stir until completely dissolved. Stir in the tofu, green onions, and cayenne and serve immediately. Makes 4 servings.