4 cups veggie broth (I use Better Than Bouillon veggie)
1 carrot, peeled and shredded
1/2 cup firm tofu, cubed
1 tablespoon chopped dry onion or 3-4 tablespoons minced onion
1/2 tablespoon chopped garlic
5-6 mushrooms (I use baby portobellos)
3-4 tablespoons red miso paste
1. Put the broth on the stove and turn the heat on medium. Add the carrot, tofu, onion, and garlic, and cook until the carrot is tender.
2. Add the mushrooms and cook until they are tender. Your soup will be hot and maybe boiling. Turn off the heat.
3. In a separate bowl, dissolve the miso in 1/2 cup warm water. Once dissolved, add to the soup. Be careful to not boil soup with the miso because the high heat will kill the miso goodness. It is fermented and boiling will kill the bacteria.
Source of recipe: I tossed this together for a sushi dinner I was making for a friend. It turned out well and has some different stuff in it than the others on the site, so I thought I would share.