Ginger Miso Carrot Soup

1. 1

   Bring vegetable stock, water, carrots, and mushrooms to boil.

2. 2

   Add ginger and sugar, and allow to boil for about ten minutes, or until the carrots are cooked.

3. 3

   Add the tofu.

4. 4

   Lower heat to simmer, add seaweed.

5. 5

   Remove about a cup of liquid from the pot, and stir the miso into that liquid until it is smooth with no lumps.

6. 6

   Replace the liquid, and allow it to come to a very low simmer.

7. 7

   Add rice noodles, and simmer until they are soft.

8. 8

   Serves about four people.

* Per serving · 4 servings · Values may vary.

No additional tips available.