Eggplant Miso Soup
![Recipe](https://c.recipeland.com/images/v2/placeholders/recipe-16-16.webp)
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.