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1 qt vegetable stock
1/2 cup water
5 or 6 dried shitake mushrooms
1/2 cup slivered carrot
6 ounces or so of cubed tofu
2 tsp sugar
2 tbsp yellow miso
1 tsp ground ginger
rice noodles

Bring vegetable stock, water, carrots, and mushrooms to boil. Add ginger and sugar, and allow to boil for about ten minutes, or until the carrots are cooked. Add the tofu. Lower heat to simmer, add seaweed. Remove about a cup of liquid from the pot, and stir the miso into that liquid until it is smooth with no lumps. Replace the liquid, and allow it to come to a very low simmer. Add rice noodles, and simmer until they are soft. Serves about four people.

3/4 stick unsalted butter
1/4 c. finely chopped ginger root
7 c. chicken stock
1 1/2 c. carrots, peeled, in 1/2 inch pieces
Pinch curry powder
1 lg. chopped onion
3 cloves garlic, minced
1 c. dry white wine
2 tbsp. fresh lemon juice
Snipped fresh chives or parsley

Melt butter in a large stock pot over medium heat. Add onion, ginger and garlic. Saute for 15-20 minutes. Add stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until carrots are tender, about 45 minutes. Puree the soup, in batches, in a blender or food processor. Season with lemon juice, curry powder, salt and pepper. May be served hot or chilled