Check the kelp for small shells, then simmer in the water about 8–10 minutes.

Remove the kelp and reserve the broth. Slice into thin 2“–3” long noodle–like strips, and replace these kelp strips in the pot.

Add the carrots and noodles, and simmer on low heat for a few more minutes until the noodles are slightly underdone.

Purée miso in a cup with some broth.

Add the tofu, red pepper strips, optional ginger and miso to the pot and stir. Let simmer for a few more minutes.

Garnish individual servings with scallions and serve.

Optional:

1–2 tsp grated ginger

Few drops of toasted sesame oil

Sliced scallions for garnish

Add a few drops of toasted sesame oil when adding the tofu and other ingredients. The kelp strips sink to the bottom, so stir before serving.

Note:

The kelp provides enough mineral salts so that added salt is not needed. Season with tamari for more “salty” flavor. This and other miso soups, when properly prepared, can have an extraordinary effect on one's energy, leaving one calm yet alert.