| 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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