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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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