Miso Soup with Carrots and Tofu

Name: Miso Soup with Carrots and Tofu
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
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

Recipe courtesy of Gourmet Magazine

Watch how to make this recipe.

Miso Soup with Carrots and Tofu

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

50

Total Fat

2

Saturated Fat

0

Carbohydrates

6

Dietary Fiber

1

Sugar

2

Protein

3

Cholesterol

0

Sodium

589

Total: 16 min
Prep: 10 min
Cook: 6 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

50

Total Fat

2

Saturated Fat

0

Carbohydrates

6

Dietary Fiber

1

Sugar

2

Protein

3

Cholesterol

0

Sodium

589

Total: 16 min
Prep: 10 min
Cook: 6 min

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.