Easy Miso Soup with Vegetables and Tofu – Soups

4 c — water

2 Onions, green — minced

3 lg 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 tb Miso

1. Heat water to a boil. Add vegetables and tofu.

Cook 5 minutes. 2. 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. The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE