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Georgia’s Miso Soup


Cook Time: 20 Minutes

Serves: 4-6



6 cups water

3 large carrots sliced into matchsticks

1 onion roughly chopped

¼ wakame seaweed

½ lb extra firm tofu -- chopped small

4 tbsp. white miso

 3 scallions – use white and green part



  1. Combine water, carrots, onion, tofu, and seaweed in a medium pot. Bring to a boil and then reduce heat and simmer until veggies are soft.

  2. Using the ladle remove 2 cups of broth and put into a bowl or measuring cup.

  3. Add misoф paste to removed liquid and whisk until fully dissolved.

  4. Add back into soup and garnish with chopped scallions.

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