| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Low-fat, Soups, Vegetarian |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Miso <or more or less> |
| 1 |
c |
Boiling water |
|
|
A few tiny cubes soft tofu |
|
|
A few slices scallion greens |
| 1 |
tb |
To 2T dried wakame seaweed, |
|
|
Soaked in water for 10-15 |
|
|
Mins, drained |
|
|
Tiny carrot sticks, steamed |
|
|
Shredded cabbage, steamed |
|
|
Few spinch leaves |
INSTRUCTIONS
OPTIONAL ADDITIONS
1. Place the miso in the serving bowl. Add about 1/4c of the boiling
water and stir to make a uniform paste.
2. Stir in remaining water plus all the remaining ingredients. Serve
immediately. For more servings, multiply ingredients, do step 1 in advance,
and divide it into serving bolws, adding step 2 just before serving. From
the New Moosewood Cookbook Shared by Lisa Greenwood
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“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”