Eggplant Miso Soup
Yield
1 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
miso paste
|
|
| 2 | x |
scallions, spring or green onions
chopped |
*
|
| 1 | quart |
water
hot |
*
|
| ½ | cup |
tofu
cubed |
|
| 1 | x |
carrots
chopped |
*
|
| 1 | cup |
eggplant
julienned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
miso paste
|
|
| 2 | x |
scallions, spring or green onions
chopped |
*
|
| 0.9 | l |
water
hot |
*
|
| 118 | ml |
tofu
cubed |
|
| 1 | x |
carrots
chopped |
*
|
| 237 | ml |
eggplant
julienned |
*
|
Directions
In boiling water add miso.
Mash to dissolve.
Add carrots, scallions, tofu and eggplant.
Cook until veggies are tender.
