Serves: 5
Total Calories: 6
Yield: 1 1/5 cups

1 cup plus 2 tablespoons water
1/4 cup peeled and thinly sliced carrot
1/4 cup baby spinach, firmly packed
1 dried shiitake mushroom, soaked for 30 minutes in warm water, drained and thinly sliced (optional)
1 tablespoon mellow white miso
1 teaspoon thinly sliced green onion, for garnish
1/4 teaspoon toasted sesame oil, for garnish

Equipment:
measuring cups
cutting board
peeler
chef’s knife, 8-inch
small bowl
small colander or fine-mesh strainer
small saucepan
measuring spoons
small bowl
fork
wooden spoon

Put 1 cup of the water and the carrot, spinach, and optional mushroom in a small saucepan. Cover and bring to a boil over medium-high heat. Immediately remove from the heat and let stand for 5 minutes. Combine the remaining 2 tablespoons of water with the miso in a small bowl. Whisk with a fork until blended. Add to the water and vegetables and stir to combine. Serve immediately, garnished with the green onion and oil.

Nutritional Facts:

Serves: 5
Total Calories: 6
Calories from Fat: 2

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
cream of cucumber soup
cream of tomato soup
cream of zucchini soup
curried cream of carrot soup
garden vegetable soup
gazpacho
miso soup
ramen
papaya-lime soup
spinach-apple soup