Miso Soup With Carrots and Tofu

Ingredients

6 cups water
2 thin slices fresh ginger
1 medium carrot cut thin strips
cup shiro miso
(white fermented soybean paste)
1/2 cup small-diced silken tofu - (abt 3 oz)
2 scallions thinly sliced
1 tablespoon sherry

Preparation

1
Bring the water and ginger to a boil in a 2-quart saucepan. Add carrot, cover, and remove from heat. Let sit for 1 minute.
2
Whisk together shiro miso and 1/2 cup of the hot water in a small bowl until smooth, then whisk into the hot water. Remove and discard the ginger. Add tofu and scallions, divide among bowls, and serve immediately.
3
This recipe yields 6 servings.

Tools

 



Yield:

6.0 servings

Added:

Wednesday, December 9, 2009 - 11:44pm

Creator:

Anonymous

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