Soup & Stew
4 - 6 servings
5 minutes
20 minutes
Chef Andrew Faulkner
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.
6 cups Water
1/8 teaspoon Salt or to taste
1 medium Organic Carrot, 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.
