DASHI STOCK:

2 1/2 qts. water
3 inch piece of kombu seaweed

Boil kombu in water for 20 minutes. Strain out kombu and use remaining stock as follows (called dashi in following recipe).

MISO SOUP:

6 c. dashi
1/2 c. red miso
1/2 c. white miso
1 cake tofu, cut into small squares
1 scallion, minced
Tamari, to taste

Heat the stock to boiling, then remove 1 cup and mix with misos until smooth paste is formed. Return this to soup pot. Turn off heat. Drop in tofu and cover pot. Let sit 3 minutes. Pour into bowls and garnish with scallion and tamari. Serves 6.