Recipe courtesy of Gourmet Magazine
Print
Total:
16 min
Prep:
10 min
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

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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