Miso Soup #2

Here is a second Miso Soup recipe. I use Westbrae's Organic Mellow White Miso for this recipe but you can substitute any miso. Check out Miso Soup #1 for another version.

Ingredients
4 c. water
1 T olive oil
2 tsp kelp seaweed
1 carrot
1 shallot
2 cloves of garlic
1 tsp sea salt
1 scallion
2 T miso
2 T tiny cubes of silken tofu (optional)

Chop or slice all veggies. Fry garlic and shallots in olive oil over medium heat in a saucepan. Add salt. Add carrots and seaweed. Cook for 5 minutes. Add water and bring to a boil. Simmer for 5 more minutes. Before adding the miso, dissolve it using a few tablespoons of water. Add miso and scallions to soup mixture and stir. Serve hot.