Eggplant miso soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -----waldine van geffen vghc | ||
| 2 | tablespoons | Miso |
| 2 | Scallions; chopped | |
| 1 | quart | Hot water |
| ½ | cup | Tofu; cubed |
| 1 | Carrot; chopped | |
| 1 | cup | Eggplant; julienned |
Directions
In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender. Source: Lightly Ethnic