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Breakfast Miso Soup

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CATEGORY CUISINE TAG YIELD
Vegetables Asian Asian, Ethnic, Fatfree, Soups/stews, Vegetarian 6 Servings

INGREDIENTS

2 1/2 c Water
1 Wakame Seaweed; 3" Strip
1/2 c Lowfat Tofu; Firm, Chopped In 1/2" Chunks
1 Green Onion; W/Stems, Chop Fine
1 tb Barley Miso

INSTRUCTIONS

pg. 178 - 1995 Edition
Bring water to a boil, add wakame and one half of the green onion. Simmer 5
mins.
Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle
full of the soup water, mashing and smoothing out the miso and adding it
back to the pot.
Pour into large bowl, over small chunks of tofu. Garnish with chopped green
onions, serve steaming hot.
Makes 4-6 portions.
NOTES : Cal  29.3, Fat 0.6g, Carb 4.3g, Fib 0.9g, Pro 2.5g, Sod 273mg, CFF
15.7%.
Recipe by: Eat More, Weigh Less Cookbook, Terry Shintani
Posted to Digest eat-lf.v097.n231 by "Natalie Frankel"
<Natalie.Frankel@mixcom.com> on Sep 14, 1997

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