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Ingredientes
- 6 c. water
- 2 x thin slices fresh ginger
- 1 med carrot cut thin strips
- 1/3 c. shiro miso
- Â Â (white fermented soybean paste)
- 1/2 c. small-diced silken tofu - (abt 3 ounce)
- 2 x scallions thinly sliced
- 1 Tbsp. sherry
Direcciones
- Bring the water and ginger to a boil in a 2-qt saucepan. Add in carrot, cover, and remove from heat. Let sit for 1 minute.
- Whisk together shiro miso and 1/2 c. of the warm water in a small bowl till smooth, then whisk into the warm water. Remove and throw away the ginger. Add in tofu and scallions, divide among bowls, and serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 10 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 17mg | 1% |
| Potassium 47mg | 1% |
| Total Carbs 1.68g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.74g | 0% |
| Protein 0.19g | 0% |
