Eggplant Miso Soup

         Yield: 1 Servings
Categories: Soups, Japanese, Low-Fat

-----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