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Miso Soup With Carrots And Tofu


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


Servings 6


Step 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.

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.

This recipe yields 6 servings.

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