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Eggplant Miso Soup

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Title:
Eggplant Miso Soup

Yield:
1 Servings

Categories:
Soups,
Japanese,
Low-Fat




Ingredients:





          -----waldine van geffen vghc


     2 tb Miso


     2    Scallions; chopped


     1 qt Hot water


   1/2 c  Tofu; cubed


     1    Carrot; chopped


     1 c  Eggplant; julienned






 In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu


 and eggplant. Cook until veggies are tender. Source: Lightly Ethnic


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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