Miso soup is the perfect easy lunch: it's savory, warm, satisfying, and yummy. It travels well in a thermos, too! I've made versions of this soup that are slightly more work, like a butternut red miso based on one I used to get at Rainbow Market in Seattle, but pretty much all miso soup is terrifically easy to prepare.
Miso soup
2 bunches scallions, chopped (white parts only)
1 t. olive oil
pinch of sea salt
3 1/2 c. water
4 T. white miso paste
4 oz. firm tofu, cubed (don't use silken!)*
In a soup pot, sautee the chopped scallions in the olive oil over medium heat for several minutes, stirring occasionally. Add the salt and cook for a few more minutes. Add water, then miso paste. Whisk until miso dissolves completely, then cover and bring to a boil. Once boiling, carefully add the tofu. Boil for 1-2 minutes, then reduce heat to low. Simmer for at least fifteen minutes, stirring occasionally.
* A tofu note: you probably don't want to open a new package of tofu just to use 1/3 of the block, right? Me neither. So, whenever we make tofu cutlets, or a stirfry with tofu, I just slice off a bit of the block, cube it, and put it in a little container in the fridge. Then, when I want to make miso soup, I have some tofu to throw in. The tofu doesn't keep longer than a couple days like that, though, so hurry up and make your soup.
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