6 cups water
2 thin slices fresh ginger
1 medium carrot cut into thin strips
1/3 cup shiro miso (white fermented soybean paste)
1/2 cup small-diced silken tofu (about 3 ounces)
2 scallions thinly sliced
1 tablespoon sherry

Bring the water and ginger to a boil in a 2-quart saucepan. Add carrot, cover, and remove from heat. Let sit for 1 minute.

Whisk together shiro miso and 1/2 cup of the hot water in a small bowl until smooth, then whisk into the hot water. Remove and discard the ginger. Add tofu and scallions, divide among bowls, and serve immediately.

Serving Size: 6