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