Easy miso soup with vegetables and tofu
4 servings
Quantity | Ingredient | |
---|---|---|
4 | cups | ;water |
2 | \N | Onions, green; minced |
3 | larges | Chard leaves; chopped |
2 | \N | Corn ears; kernels cut from cob (about 2 cups) |
4 | ounces | Tofu, firm or soft; cut into 1/2\" cubes |
2 | tablespoons | Miso |
1. Heat water to a boil. Add vegetables and tofu. Cook 5 minutes.
2. Remove ¼ cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer. Stir before serving, since good-quality misos tend to separate slightly.
The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE