Name: Mild Miso Soup
Ingredients: 3 c Water; 6 Scallions; including greens,; ; chopped; 6 Dried shiitake mushrooms; 6 Wafer-thin slices peeled fresh ginger; 1 lg Carrot; peeled and thinly; ; sliced; 2 tb Yellow or red miso; 1/2 c Cubed firm tofu

The Christian world is ministered to by tired people. Eastern Europe is being evangelized by tired missionaries who are making the most of the fleeting day of opportunity. Show me a great church and I’ll show you some tired people, both up front and behind the scenes, because greatness depends on a core of people who are willing to put out as the situation demands. Men, we have to understand that we will never do great things for God without the willingness to extend ourselves for the sake of the gospel even when bone-tired.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
		Cklive15	1	servings

INGREDIENTS

3	c	Water
6		Scallions; including greens,
		; chopped
6		Dried shiitake mushrooms
6		Wafer-thin slices peeled fresh ginger
1	lg	Carrot; peeled and thinly
		; sliced
2	tb	Yellow or red miso
1/2	c	Cubed firm tofu

INSTRUCTIONS

Put the water in a large saucepan. Add 3/4 of the scallions, reserving the
rest. Add the mushrooms, ginger and carrot. Bring to a boil over
medium-high heat, cover, and turn the heat down to medium-low. Simmer until
the vegetables are soft, about 30 minutes.
Strain the broth through a fine sieve. Remove the mushrooms from the sieve
and reserve. Discard the remaining vegetables. Return the broth to the
saucepan over low heat. Thinly slice the mushrooms and add them to the
broth along with the remaining scallions.
Stir in the miso thoroughly, never allowing the mixture to boil.
Stir in the tofu. Serve warm.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9287
Converted by MM_Buster v2.0l.

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