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
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.
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.
