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