Recipe#24987

Title: Eggplant Miso Soup

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 
Source: Lightly Ethnic

Yield: 1 servings
 
           -----waldine van geffen vghc
      2 tb Miso
      2    Scallions; chopped
      1 qt Hot water
    1/2 c  Tofu; cubed
      1    Carrot; chopped
      1 c  Eggplant; julienned
 
  In boiling wash, add miso. Mash to dissolve. Add
  carrots, scallions, tofu and eggplant. Cook until
  veggies are tender.