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Miso Soup with Carrots and Tofu
By Chef Andrew Faulkner


6 cups Water 
1/8 teaspoon Salt or to taste 
1 medium Organic Carrots cut into 1/4 inch dice 
1/3 cup Shiro Miso (White Fermented Soybean Paste) 
1/2 cup Organic Tofu cut into 1/4 inch dice 


Bring 5 1/2 cups water with salt to a boil in a 2-quart saucepan. 

Add carrot, reduce heat and simmer, covered, until tender, about 3 minutes. Remove from heat. 

Whisk together shiro miso and remaining 1/2 cup water in a small bowl until smooth, then whisk into carrot mixture. 

Add tofu and serve immediately.


Traditional miso soup begins with dashi, a Japanese seaweed and fish broth, but we found this simplified version, made with water, very satisfying as well.