Tofu: I used 3/4 leftover tofu from when I made other dish. I cut it into cubes as seen above.
Miso broth: This is where I deviated from the recipe. I mixed sake (1/2 cup), miso (1.5 tbs or a bit more), and sugar (0.5 tbs). The original calls for sake (1/4 cup), miso (3 tbs) and sugar (1 tbs). In addition, imitating the traditional "dotenabe" flavor, I char the surface of the miso lightly using a small kitchen blow torch (every home cook should have one) to enhance the fragrant flavor of miso before dissolving it in sake.
After the miso broth came to a simmer, I added the tofu and when it was warmed through, I added the oysters and scallions and cooked for a few minutes or until the oysters are just cooked. Although this may not be enough even for one (you big eaters out there), we shared this. I served this in small individual bowls and, before eating, we sprinkled "sansho" 山椒 powder. You have to have sake with this. The broth was surprisingly good. Even though I reduced the amount of sugar, the broth was slightly sweet but also very delicate and excellent. Although this dish was wonderful and we enjoyed it, we could have had better quality oysters. Especially when you use oysters which can be eaten raw, slightly undercooking oysters is the best way to enjoy this nabe.