Recipe - Miso Soup With Tofu

6 cup Water
1 Piece kombu
One half cup Red miso
One half cup White miso
One fourth pound Firm tofu; drained and cubed
1 Green onion; minced, white
and pale green parts
Soy sauce to taste

This Japanese classic is a warm accompaniment to vegetarian sushi or any
stirfry supper.

IN LARGE POT, bring water and kombu to a boil. Reduce heat and simmer,
uncovered, 15 minutes. Put red and white miso into small heatproof bowl.
Add a small amount of hot stock and stir until smooth. Pour mixture into
soup and stir to mix. Remove soup from heat. Add tofu and green onion.
Season with soy sauce. Discard kombu before serving.

PER SERVING: 122 calories; 7g protein; 4g total fat, (11g sat. fat); 56g
carb.; 0 chol.; 3MG sodium; 3g fiber. VEGAN

Recipe by: Vegetarian Times, March 1998, page 46

Posted to MCRecipe Digest by Kathleen schuller@ix.netcom.com on Apr 20,
1998