6 cups water
\n2 thin slices fresh ginger
\n1 medium carrot cut into thin strips
\n1\/3 cup shiro miso (white fermented soybean paste)
\n1\/2 cup small-diced silken tofu (about 3 ounces)
\n2 scallions thinly sliced
\n1 tablespoon sherry<\/p>\n
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.<\/p>\n
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.<\/p>\n
Serving Size: 6<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading