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Miso Soup with Tofu and Carrots

Makes: 4 servings

Ingredients:

6 cups Japanese soup stock (dashi) or chicken broth
1/2 cup shredded carrots
1/4 cup sliced bamboo shoots
4 fresh shiitake mushrooms, stems discarded, caps thinly sliced
2 Tbsps. mirin(Japanese sweet cooking wine)
2 Tbsps. sake(Japanese rice wine)
1/3 cup white miso(fermented soybean paste)
Half of a 16-ounce package soft tofu, drained and cut into 1/4-inch cubes
2 green onions, finely chopped

Instructions:

1. In a medium saucepan, bring stock to a boil. Add carrot, bamboo shoots, mushrooms, mirin, and sake. Reduce heat, cover, and simmer until carrot is tender, about 5 minutes.

2. Stir in miso; blend until smooth. Add tofu and green onions. Simmer until tofu is heated through, about 2 minutes. Ladle soup into individual bowls.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005