1 strip kombu, about 11 x 3 inches
4 tablespoons dark yellow miso
1 cake fresh bean curd, cut into 1/2 inch cubes
2 scallions, trimmed and sliced into very fine rounds, including green
Bring 4 cups water to a boil in a 2 1/2 quart pot. Wipe the kombu with a damp cloth, then drop into the water, making sure that it is well submerged. Turn off the heat. leave kombu in the water 2 3 minutes. Remove the kombu; do not discard, it can be used once more for this recipe. Partially submerge a small sieve in the kombu broth. Put the miso into the sieve and push it through with a wooden spoon. If any little pieces are left in the sieve, they may be discarded. Add the bean curd and bring to a boil. As soon as the first bubbles form, turn off the heat. stir in the scallions and serve immediately in Japanese ceramic bowls.
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