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Japanese: Miso Tofu Soup

Source of Recipe


"Organic Cookbook"






List of Ingredients



• 3 Tbsp miso *
  
• 4 cups water
  
• 2-1/2 ounces firm tofu, diced
  
• 4 button mushrooms, finely sliced
  
• 1/2 carrot, cut into fine matchsticks
  
• 2 scallions, finely sliced
  
• A few drops toasted sesame oil
  






Instructions



1. Place the miso in a bowl and stir in a little of the water to dilute to a thick cream. Set aside.
   
   
2. Place the remaining water in a pan and bring to a boil. Lower heat and add the tofu, mushrooms and carrots. Simmer gently until the tofu rises to the surface, 3 minutes.
   
   
3. Remove from the heat and stir in the diluted miso. Ladle into warmed bowls and sprinkle with scallions and sesame oil. Serve hot.
   
   Serves 4.
   
   






Final Comments


* Miso is available in many varieties that vary in color, texture and saltiness, but basically divides into 2 types. Red miso is thicker and saltier, and is traditionally used in winter soups. White miso is more delicate and sweeter, and is preferred for lighter, summer soups.