Recipe courtesy of Gourmet Magazine

Miso Soup with Carrots and Tofu

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 6 servings
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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


  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.