This soup is the easiest I have ever made, the process more akin to composing a quick salad than to the slow cooking usually required to develop the strong flavors of a good soup. Light and perfect for a Maui lunch, this is our go-to grab, with a garden salad, when we are racing through a busy day.
For two, simply put 2 cups of water on the stove to boil. And while that is percolating, blend 3 tbsps of red miso, 1 garlic clove, 1 tsp grated ginger, 1 tbsp of rice wine vinegar and 1 cup of cool water. Set the mixture aside as you begin to chop .5 lb of firm tofu in to small cubes. You will also need to thinly slice 4 scallions and 2 small radishes.
Now, add the two cups of boiling water to your blender and mix gently with a spoon. Then, pour the broth directly in to your bowl.
Finish the soup with a sprinkle of sesame oil.