This is a very simple but richly-flavored soup.
Yield: 4-6 servings
Time: 20 minutes
Tools
- large soup pot
- wooden spoon
- strainer spoon
Ingredients
- 2 Q vegetable stock or water
- 3 cloves garlic, peeled and slightly crushed
- 1½ inch piece fresh ginger, peeled and thinly sliced
- ½ c miso (red, brown-rice, or barley)
- 1 c tofu (silken, soft, or firm), cubed
- 4 green onions, sliced
- 2 carrots, grated or minced
Directions
Bring the water, garlic, and ginger to a boil, then lower heat and simmer for 10 minutes, stirring occasionally. Remove garlic and ginger and discard.
Add miso and stir until dissolved, then add remaining ingredients.
Simmer for 2 minutes, and serve warm.
Notes
Also try Miso soup with pumpkin and onion.
Adapted from Didi Emmons’ Vegetarian Planet.
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