Recipe - Easy Miso Soup With Vegetables And Tofu

4 cup ;water
2 Onions, green; minced
3 lg Chard leaves; chopped
2 Corn ears; kernels cut from
cob (about 2 cups)
4 ounce Tofu, firm or soft; cut into
1/2" cubes
2 tablespoon Miso

1. Heat water to a boil. Add vegetables and tofu. Cook 5 minutes.

2. Remove One fourth 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 goodquality misos tend to separate
slightly.

The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini