Miso Soup With Tofu

“From Quick and Easy Recipes by Mark Bittman. Note: Buy traditonal, unpasturized or organic miso rather than quick-made miso. It will keep in the refrigerator for several months.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 13 cup miso (dark or other)
  • 12 lb tofu, cut into 1/2-inch cubes
  • 14 cup minced carrot
  • 14 cup minced scallion

Directions

  1. Bring 6 cups of water to a boil in a medium saucepan.
  2. Turn the heat to low, then mix about 1/2 cup of the water with the miso in a bowl or blender until smooth.
  3. Pour the miso mixture back into the hot water and add the tofu and carrot.
  4. Stir once or twice and let sit for a minute, just long enough to heat the tofu through.
  5. Add the scallion and serve.

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