| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Vegetarian, Vegan, Soups | 4 | Servings |
INGREDIENTS
| 4 | c | ;water |
| 2 | Onions, green; minced | |
| 3 | lg | Chard leaves; chopped |
| 2 | Corn ears; kernels cut from cob (about 2 cups) | |
| 4 | oz | Tofu, firm or soft; cut into 1/2" cubes |
| 2 | tb | Miso |
INSTRUCTIONS
1. Heat water to a boil. Add vegetables and tofu. Cook 5 minutes. 2. Remove 1/4 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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