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Easy Miso Soup with Vegetables and Tofu




Source of Recipe


The American Vegetarian Cookbook by Marilyn Diamond


List of Ingredients




4 cups water
2 green onions, minced
3 large chard leaves, chopped
2 corn ears, kernels cut from cob (about 2 cups)
4 oz Tofu, firm or soft, cut into 1/2" cubes
2 Tablespoons Miso

Recipe



Heat water to a boil. Add vegetables and tofu. Cook 5 minutes.
Remove 1/4 cup water and dissolve the miso in it. Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer. Stir before serving, since good-quality misos tend to separate slightly.