Recipe courtesy of Gourmet Magazine
Total:
16 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

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

Directions

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.

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.

IDEAS YOU'LL LOVE

Trini Callaloo (Coconut Soup)

Miso Soup

Recipe courtesy of Alton Brown

Miso and Corn Soup

Recipe courtesy of Dave Lieberman

Miyoko McPherson's Miso Soup

Recipe courtesy of Mo Rocca

Miso Soup with Carrots and Tofu

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here