Easy Miso Soup with Vegetables and Tofu

Ready in 1 hour

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2 tb Miso
3 lg leaves Chard; chopped
2 Onions, green; minced
4 oz Tofu, firm or soft; cut into small chunks
2 ears Corn, fresh; kernels cut from pith
4 c Water

Original recipe makes 4



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

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Calories Per Serving: 397 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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