Miso Soup
Prep Time: 10 Mins
Cook Time: 14 Mins
Ingredients:
6 cups dashi or chicken broth
1 tbsp grated ginger
½ cup shredded carrot
⅓ cup mirin (contains alcohol) - may substitute for rice wine vinegar
⅓ cup white miso
1/2-16-ounce package soft or firm tofu, drained and cut into 1/4 inch cubes
2 green onions cut into 1/4 inch dice
1 cup mushrooms (Bunashimeji, shiitake, or oyster work well)
Directions:
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In a saucepan, combine the dashi and ginger and bring to a boil over high heat. Add the carrots and mirin. Then reduce the heat to low, cover, and simmer until the carrots are tender, about 5 minutes.
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Stir in the miso, blending until smooth.
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Add the tofu and green onions and simmer over low heat until the tofu is heated through, about 2 minutes.
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Ladle the soup into bowls and serve.
Recipes by Henry Baker
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