Miso Soup with Carrots and Tofu
Makes 6 servings
6 cups water
Kosher salt to taste
2 medium carrots, cut into thin coins on the bias
1/3 cup shiro miso (white fermented soybean paste)
1/2 cup firm tofu, cut into small dice
1. Bring 5 1/2 cups water with salt to a boil in a 2-quart saucepan. Add carrot, and reduce heat and simmer 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.
