Bring 2 quarts of water to a boil in a 4-quart saucepan. Add the fried tofu and simmer for 10 minutes. Add the squash and simmer for another 15 minutes. Add the remaining ingredients, except for the miso and scallions, reduce the heat to low and simmer, covered, for about 10 minutes. Remove from heat.
In a small bowl, whisk together the miso and 1/2 cup water until the mixture is smooth and thinned out, then add the miso to the pot. Stir well and serve immediately, garnished with the scallions.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Miyoko McPherson