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1
Heat the dashi in a medium saucepan just until bubbles begin to form along its edges.
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2
Turn the heat to low, then mix about 1/2 cup of the dashi with the miso in a bowl or blender; whisk or blend until smooth.
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3
(If you have an immersion blender, the fastest and easiest tool here, do this in a tall measuring cup.)
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4
Pour the miso mixture back into the hot dashi and add the tofu and carrot; stir once or twice and let sit for a minute, just long enough to heat the tofu through.
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5
Add the scallions and serve.
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6
Use water or light chicken, beef, or vegetable stock (page 160 or 162) instead of dashi.
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7
Proceed as directed, adding a bit more miso if necessary.
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8
Substitute 1/2-inch cubes of peeled shrimp or boneless, skinless chicken for the tofu.
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9
Cook for 2 minutes or until nearly done.
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10
Add the carrot and, when the soup is done, the scallions.
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11
Start with water and add about 1/2 pound not-too-lean thinly sliced pork (preferably from the shoulder) or beef (sirloin is good), along with a piece of kombu (dried kelp, page 484), 1 tablespoon soy sauce, and 1 tablespoon mirin.
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12
Bring to a boil, then turn the heat to low.
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13
Remove the kombu and simmer until the meat is tender.
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14
Mix about 1/2 cup of this broth with the miso as above, return to the simmering broth, and proceed as directed.
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15
In a covered pot over high heat, steam open 24 tiny clams (cockles are best) in about 1/2 cup water; they will be done when open, in about 10 minutes.
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16
Cool a bit, then remove the clams from the shells (pry open any that dont pop) and rinse them in the broth.
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17
Strain and reserve the broth.
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18
Proceed as directed, starting with either dashi or water and adding the clams and broth instead of the tofu in step 2.
