| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Japanese | Soups, Japanese, Low-fat | 1 | Servings |
INGREDIENTS
| —–waldine van geffen vghc | ||
| 2 | tb | Miso |
| 2 | Scallions; chopped | |
| 1 | qt | Hot water |
| 1/2 | c | Tofu; cubed |
| 1 | Carrot; chopped | |
| 1 | c | Eggplant; julienned |
INSTRUCTIONS
In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender. Source: Lightly Ethnic From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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