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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