1 pound of carrots, cut into coins
2 tablespoons unsalted butter
⅓ cup chicken broth
2 tablespoons soy sauce
1 tablespoon white miso paste
1 teaspoon lime juice
2 tablespoons fresh cilantro
1) Add the carrots, butter, chicken broth and salt and pepper to a small sauce pan. Bring to a boil, put a lid on it and let it cook for about fifteen minutes at a low simmer.
2) Whisk the soy sauce and white miso paste together in a small bowl.
3) After the fifteen minutes, take the lid off and let the rest of the liquid cook out. When it’s almost dissipated, add the lime, soy and miso and give it a stir. Let it cook for a minute longer. Add the cilantro and it’s done.