Miso Soup with Carrots and Tofu |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
6 cups water |
1/8 teaspoon salt, or to taste |
1 medium carrot, cut into 1/4-inch dice |
1/3 cup shiro miso (white fermented soybean paste) |
1/2 cup 1/4-inch dice of silken tofu (3 oz) |
Directions:
1. Bring 5 1/2 cups water with salt to a boil in a 2-quart saucepan. Add carrot, then reduce heat and simmer, covered, until tender, about 3 minutes. Remove from heat.
2. 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.
3. Each serving contains about 51 calories and 2 grams fat. Nutritional analysis provided by Gourmet
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