This is a very very simple and quick recipe. I tried it when I was making sushi for a couple of friends and towards the end, when I had rolled up all the sushis ready for slicing up when the guys arrived, I remembered I had some tofu in the fridge and, as there was also a large sheet of seaweed left and I had half an hour before my mates arrived, I thought I'd give the soup a try. I didn't have any miso extract, but that's not really a reason for not having a go...
Miso soup usually also contains tuna extract, which gives me the shivers just thinking about it, but I used to visit a sushi bar in Almaty, run by a Japanese woman, and she assured me that her miso soup was veggie. She might have meant it didn't contain lumps of meat or fish, but I was never sure that there definitely wasn't tuna in there somewhere. The soup did taste a bit fishy, but when I tried to recreate something resembling miso soup at home, I discovered that the 'fishy' taste might well just be from the seaweed. I hope so.
The quantities here will make a small bowl each for three or four people.
150-200 g tofu
A couple of sheets of roasted seaweed
1 veggie stock cube
1.5 tablespoons of soy sauce
A half teaspoon of yeast extract
About 1.5 litres of water
Bring the water to the boil in a pan and add the stock cube, soy sauce and yeast extract. Cut the tofu into small cubes and throw them into the broth, then crumble the seaweed in as well. Bring the soup back to the boil and simmer for five or ten minutes. And that's it. It really is a simple, fast recipe.