Easy miso soup with vegetables & tofu

Yield: 4 Servings

Measure 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

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