Black Truffle Miso

• 1 onion
• 2 grated carrots
• 1 oz Black Truffles
• 3 scallions
• 1 block of tofu
• 1 tbsp grape seed oil
• 2 heaping tbsp Miso
• 4 cups water

Chop onion, scallions and tofu. Slice thin rounds of truffles. Grate carrots. Heat cast iron skillet to med-hi. Add oil and onions. Sautees until translucent add tofu and truffles. Sautee for another 2 minutes and remove from heat. In sauce pan heat water, add miso. Stir in contents of cast iron skillet. Add scallions and carrots. Salt and pepper. Heat up, but don’t let boil.