Health-Packed Miso Soup
Serving Size / Yield
- 5 C. vegetable broth (low sodium)
- 1 2-inch section of ginger, diced finely
- 1 carrot, cut into thin strips
- 1/4 C. miso paste
- 1/4 block silken tofu, chopped
- 3 scallions, sliced thin
- 1 Tbs. rice vinegar
Bring the vegetable broth and ginger to a boil in a 2-quart saucepan. Add carrot, cover, and remove from heat. Let sit for 1 minute.
Whisk together miso paste and some of the hot broth 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.