1 lb soybean sprouts
1/2 cup shiro miso, to taste
handful powdered stock, to taste
4 cloves garlic, minced
2 scallions, chopped
1 block silken tofu, cubed
Preparation: pinch off the roots of the sprouts and discard. Also discard any bruised/wilted/otherwise-gross sprouts. Rinse and drain. Gradually mix warm water into the miso to thin the paste.
Cooking: Boil water. Add everything except the tofu (or you will have tofu crumbs). Boil until sprouts are well blanched but still al dente. Divide the tofu into bowls, use tongs to place solids over the tofu, and pour soup over. Serve with rice.