Miso Soup With Carrots and Tofu
By: Anonymous
Published: Wednesday, December 9, 2009 - 11:44pm

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.