| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Soups, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | c | water |
| 2 | Onions, green minced | |
| 3 | 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 | T | Miso |
INSTRUCTIONS
Heat water to a boil. Add vegetables and tofu. Cook 5 minutes. 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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Nutrition (calculated from recipe ingredients)
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Calories: 140
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 358.5mg
Potassium: 392.2mg
Carbohydrates: 27.7g
Fiber: 3.7g
Sugar: 4.7g
Protein: 6.6g