1 2-inch piece ginger
3/4 teaspoon tamari soy sauce
6 cups water
7 tablespoons white miso
Firm tofu, diced
Green onions, thinly sliced
Finely grate the ginger, place it in a paper towel, and squeeze to yield about 1 1/2 teaspoons juice. Stir together with soy sauce.
Whisk together water and miso in a medium-sized saucepan. Add tofu and green onions and bring to a simmer; do not boil. Mix in ginger juice and soy sauce and cook for 30 seconds.
Makes about 6 servings.
From Epicurious/Bon Appetit, with a few changes
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