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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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 4|
|Calories from Fat: 53 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 385.8mg||13 %|
|Potassium 503.5mg||13 %|
|Total Carbohydrate 77g||23 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 68.6g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 397
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