Stacy Alexander'S Young Spinach Miso Soup

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   Construction of the soup:

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   1. Heat oil in large, heavy pot (Be mindful of the fact that EVOO will add a slightly strong flavor of its own and that canola will add none, so make your choice accordingly.) Add the thinly sliced ginger and onion. Saute over medium heat for 5 minutes and add carrots. Stir well.

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   2. Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.

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   3. Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.

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   4. Finally add spinach leaves.

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   4. Serve in bowls with chopped raw scallions and tofu cubes.

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   5. Last, but not least, add a few drops of roasted (dark) sesame oil to each bowl.

No additional tips available.