—–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