Breakfast Miso Soup

         Yield: 6 Servings
Categories: Asian, Ethnic, Fat-Free, Vegetarian, Soups & Stews

2 1/2 c Water 1 Wakame Seaweed; 3" Strip 1/2 c Lowfat Tofu; Firm, Chopped -In 1/2" Chunks 1 Green Onion; W/Stems, Chop -Fine 1 tb Barley Miso pg. 178 - 1995 Edition Bring water to a boil, add wakame and one half of the green onion. Simmer 5 mins. Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup water, mashing and smoothing out the miso and adding it back to the pot. Pour into large bowl, over small chunks of tofu. Garnish with chopped green onions, serve steaming hot. Makes 4-6 portions. NOTES : Cal 29.3, Fat 0.6g, Carb 4.3g, Fib 0.9g, Pro 2.5g, Sod 273mg, CFF 15.7%. Recipe by: Eat More, Weigh Less Cookbook, Terry Shintani Posted to Digest eat-lf.v097.n231 by "Natalie Frankel" <Natalie.Frankel@mixcom.com> on Sep 14, 1997