Ingredients
Ingredients:
2 teaspoons extra virgin olive oil or canola oil
3" slices fresh ginger root, peeled & sliced thin.
1 medium Videlia onion sliced in thin rings, then, each ring halved and separated into strips
2 young carrots, peeled and sliced as thinly as possible
4 cups lightly shredded organic baby spinach leaves
5 Cups filtered water
4 tablespoons fresh, light miso (available at natural-food stores)
Scallions to taste, finely choppped
Sesame oil
1/2 cup tofu cut into very small cubes.
Preparation
Construction of the soup:
Heat oil in large, heavy pot (Be mindful of the fact that EVOO will add a slightly strong flavor of its own and that canola will add none, so make your choice accordingly.) Add the thinly sliced ginger and onion. Saute over medium heat for 5 minutes and add carrots. Stir well.
Add water, bring rapidly to a boil, then lower heat and simmer covered till carrots are tender, about 10 minutes. Remove from heat.
Place miso in a bowl, add a little of the vegetable broth, and stir well into a smooth paste. Add more broth to thin the mixture, then add to the pot of soup. Let rest for a few minutes.
Finally add spinach leaves.
Serve in bowls with chopped raw scallions and tofu cubes.
Last, but not least, add a few drops of roasted (dark) sesame oil to each bowl.
