| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Japanese |
Soups & ste, Soyfoods, Vegetables |
6 |
Servings |
INGREDIENTS
| 6 |
c |
Water |
| 1 |
|
Piece kombu |
| 1/2 |
c |
Red miso |
| 1/2 |
c |
White miso |
| 1/4 |
lb |
Firm tofu, drained and cubed |
| 1 |
|
Green onion, minced white |
|
|
and pale green parts |
|
|
Soy sauce to taste |
INSTRUCTIONS
This Japanese classic is a warm accompaniment to vegetarian sushi or
any stir-fry supper. IN LARGE POT, bring water and kombu to a boil.
Reduce heat and simmer, uncovered, 15 minutes. Put red and white miso
into small heat-proof bowl. Add a small amount of hot stock and stir
until smooth. Pour mixture into soup and stir to mix. Remove soup from
heat. Add tofu and green onion. Season with soy sauce. Discard kombu
before serving. PER SERVING: 122 calories; 7g protein; 4g total fat,
(11g sat. fat); 56g carb.; 0 chol.; 3MG sodium; 3g fiber. VEGAN
Recipe by: Vegetarian Times, March 1998, page 46 Posted to MC-Recipe
Digest by Kathleen <schuller@ix.netcom.com> on Apr 20, 1998
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