Quick And Dirty Miso Soup

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   Make fish broth by boiling the fish flakes in about a quart of water until the water is pale yellow and tastes fishy. Strain the flakes from the broth. Slice the scallions into very thin rounds; cut the tofu into small cubes and add both to the broth. When the scallions are soft (just a few minutes), add the miso and ginger. Heat (without boiling) to serving temperature.

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