3 to 4
tablespoons crushed togarashi chile, or substitute takanotsume, santaka, or piquin chiles 1
tablespoon dried orange or tangerine peel 2 teaspoons white sesame seeds 2 teaspoons black sesame seeds 1 teaspoon Sichuan (sansho or fagara) pepper (available by mail order), or substitute equal amounts of anise and allspice 1 teaspoon shredded
nori (
seaweed)(available in Asian markets) 1/2 teaspoon ground ginger
2-1/2 cups vegetable stock 4 ounces (1/4 pound) firm tofu, sliced into 1 / 2 - inch thick cubes 3
tablespoons miso paste 1 scallion, sliced 1 sheet
nori (dehydrated
seaweed), ripped into small pieces