Miso Soup with Carrots and Tofu

• 6 cups water
• 1/8 teaspoon salt, or to taste
• 1 medium carrot, cut into 1/4-inch dice
• 1/3 cup shiro miso (white fermented soybean paste)
• 1/2 cup 1/4-inch dice of silken tofu (3 oz)

1. Bring 5 1/2 cups water with salt to a boil in a 2-quart saucepan.
2. Add carrot, then reduce heat and simmer, covered, until tender, about 3 minutes.
3. Remove from heat.
4. Whisk together shiro miso and remaining 1/2 cup water in a small bowl until smooth, then whisk into carrot mixture.
5. Add tofu and serve immediately.

water, salt, carrot, shiro miso, silken

Taken from www.epicurious.com/recipes/food/views/miso-soup-with-carrots-and-tofu-106144 (may not work)