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
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.
