Miso Soup For Breakfast

- 250ml water
- vegetable broth
- hatcho miso
- 2 carrots
- 150g tofu

Cook water and add vegetable broth and spices to your taste. Cut carrots into stripes and cook them for a few minutes, they shall stay crispy! Cut tofu into cubes, I used herb-tofu. Add tofu in the end and cook for another two minutes. Remove soup from heat and now you can add the miso, about 1 teaspoon or so. Don't cook the miso! This is soup is very mild and will comfort your belly.