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 Recipe: Miso Soup
This is a very simple but richly-flavored soup.
| Yield |
4 servings |
| Time |
15 minutes |
| Tools |
- large saucepan or Dutch oven
- wooden spoon
|
| Ingredients |
- 3 cloves garlic, peeled and slightly crushed
- 2 Q water or vegetable stock
- 1½ in fresh ginger, thinly sliced
- 2/3 c miso (red, brown-rice, or barley)
- 1 c silken tofu, in ½-in cubes
- 4 scallions, finely chopped
- 2 carrots, grated or minced
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| Directions |
Bring the water, garlic, and ginger to a boil, then lower heat and simmer for 10 minutes. Remove garlic and ginger. Add miso and stir until dissolved. Add remaining ingredients, simmer for 2 minutes, and serve.
|
| Notes |
Also see recipe for miso soup with
pumpkin and onion. Adapted from Didi Emmons' Vegetarian Planet. |
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