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: 25 mins
• Serves: 4

Ingredients

• 1⁄3 cup miso (dark or other)
• 1⁄2 lb tofu, cut into 1/2-inch cubes
• 1⁄4 cup  minced carrot
• 1⁄4 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.