Miso Soup with Carrots and Tofu

Recipe courtesy Gourmet magazine
TOTAL TIME: 16 min
Prep: 10 min
Inactive Prep: --
Cook: 6 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
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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.

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  • on January 13, 2013

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    That was delicious. I also added some seafood broth, diced the ginger and left it in the soup. A big bowl of it made an excellent healthy lunch.

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