1 quart dashi (see related recipe) 3 to 4 tablespoons miso paste (red or white or koji miso paste), or to taste 2 age tofu 1 to 2 leaves nappa cabbage, sliced crosswise into 1/2-inch thick strips, or any greens of your choice. 2 green onions, sliced thinly to garnish

Step 1 In a toaster or using a dry frying pan, lightly toast the age tofu until it's crispy and slightly toasted but not dry. Slice crosswise into one-half-inch pieces.

Step 2 In a medium saucepan, bring dashi to a boil over medium heat, then reduce the heat to a simmer. Stir in the nappa cabbage and continue to cook for a couple of minutes to wilt the cabbage.

Step 3Add the miso to the dashi, stirring to blend in until the miso is dissolved. (The miso can be dissolved with a little dashi in a separate bowl before adding it into the dashi.)

Step 4Just before serving, top the soup with the sliced crisp tofu, and garnish with sliced green onion.

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