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Ingredients

1 potato, cut into 1-inch cubes 1 carrot, sliced 6 cups water ½ (16 ounce) package soft tofu, drained and cut into cubes 1 ounce wakame seaweed 10 white mushroom caps, quartered 8 tablespoons miso paste with dashi 2 tablespoons chopped scallions, or to taste

Nutrition Info

116.4 calories carbohydrate: 15.7 g cholesterol: : - fat: 3.4 g fiber: 2.9 g protein: 7.7 g saturatedFat: 0.6 g servingSize: - sodium: 924.7 mg sugar: 3 g transFat: : - unsaturatedFat: : -

Place potato cubes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer almost soft, about 7 to 10 minutes. Add carrot slices and boil until tender, 3 to 5 more minutes. Drain.
Meanwhile, bring 6 cups water to boil in a medium saucepan. Add tofu and wakame seaweed, cook for 3 minutes. Stir in mushrooms, miso paste, and cooked potatoes and carrots. Reduce heat to low and cook for 5 minutes. Ladle into bowls and garnish with chopped scallions.

6 servings

This is a hearty take on traditional miso soup. I learned this recipe while living in Japan. Very satisfying on a cold night!