Eggplant miso soup

Yield: 1 Servings

Measure Ingredient
\N \N -----waldine van geffen vghc
2 tablespoons Miso
2 \N Scallions; chopped
1 quart Hot water
½ cup Tofu; cubed
1 \N Carrot; chopped
1 cup Eggplant; julienned

In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender. Source: Lightly Ethnic

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