MISO SOUP WITH CARROTS AND TOFU

Steps:

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