Be sure to purchase firm or extra-firm tofu for this soup, as it will hold up better in hot liquid than softer varieties. Because the flavor and healthful qualities of miso are affected when boiled or with prolonged exposure to high temperatures, it should be added only at the end of cooking. Whisk it with a bit of liquid first so it is quickly and evenly distributed. We used white miso, which is lower in sodium, but you can use darker types for a stronger, more pronounced flavor.

　　

Ingredients

serves 4

　　3 cups homemade or low-sodium canned vegetable or chicken stock, skimmed of fat

　　2 cups water

　　2 carrots, cut into matchsticks (about 1 cup)

　　1/3 pound spinach, stems removed, cut into 1-inch strips

　　6 ounces extra-firm tofu, cut into 3/4-inch cubes

　　2 tablespoons white miso

　　1 scallion, sliced crosswise into 1-inch strips

　　

Step 1

In a medium saucepan, bring the stock and the water to a boil over high heat. Reduce heat to medium-low, and add the carrots. Cook until the carrots are crisp-tender, about 2 minutes.

　　

Step 2

Add the spinach and tofu, and stir to combine. Continue cooking just until the spinach is wilted and the tofu is heated through, about 1 minute more.

　　

Step 3

Meanwhile, place the miso in a small bowl, and stir in 1/4 cup cooking liquid until the miso is dissolved. Add the mixture to the saucepan, stirring to combine. Do not let the soup boil once miso has been added.

　　

Step 4

Remove from heat. Ladle the soup into 4 serving bowls. Sprinkle with scallions. Serve immediately.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.