Step 1

Steep the kombu in water for 15 minutes. Then place the saucepan over medium heat. Turn off as soon as the water comes to a boil.

Step 2

Let the kombu and water stand in the saucepan for 15 more minutes. Then carefully lift out the kombu from the saucepan using a pair of tongs. This is the dashi.

Step 3

Mix the miso paste with ¾ cup of dashi. Set aside.

Step 4

In the same saucepan used to make the dash or in a Dutch oven, heat ¼ cup dashi with the carrots, ginger and turmeric.

Step 5

Saute the carrots for a couple of minutes until there is no visible moisture in the pot.

Step 6

Add the remaining dashi stock to the pot and bring to a boil. Cover and let it simmer over low heat for five minutes.

Step 7

Stir in the tofu and apple cider vinegar and bring back to a boil.

Step 8

Turn off the heat. Add the scallions and the miso paste to the pot and mix. Serve hot.