| 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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