Breakfast Miso Soup

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Title: Breakfast Miso Soup
Yield: 6 Servings
Categories: Asian, Ethnic, Fat-Free, Soups, Vegetarian


2 1/2 c Water
1 Wakame Seaweed; 3" Strip
1/2 c Lowfat Tofu; Firm, Chopped
-In 1/2" Chunks
1 Green Onion; W/Stems, Chop
1 tb Barley Miso

pg. 178 - 1995 Edition

Bring water to a boil, add wakame and one half of the green onion. Simmer 5

Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle
full of the soup water, mashing and smoothing out the miso and adding it
back to the pot.

Pour into large bowl, over small chunks of tofu. Garnish with chopped green
onions, serve steaming hot.

Makes 4-6 portions.

NOTES : Cal 29.3, Fat 0.6g, Carb 4.3g, Fib 0.9g, Pro 2.5g, Sod 273mg, CFF
Recipe by: Eat More, Weigh Less Cookbook, Terry Shintani

Posted to Digest eat-lf.v097.n231 by "Natalie Frankel"
on Sep 14, 1997