Ingredients:
- 1 lb. firm tofu, pressed, drained and cubed
- 1 head Napa cabbage, cut into 2 inch pieces
- 4 creamer or small red boiler potato, pre-cooked
- 1 onion, cut into large dice
- 4 green onions cut into 3 inch pieces
- 6 large fresh shiitake mushrooms
- 1 small piece ginger, peeled and sliced
- 1 small Japanese eggplant, cut into 4 pieces
- 2 Tablespoons of white miso (available at an Asian Market or health food store)
- 1 peeled carrot, cut thinly on a diagonal
- 1 cup cooked rye or wheat berries
- 4 cups vegetable or vegetable broth, free of fat
- Salt and pepper to taste
- Soy to taste
Instructions:
In a pot that you can cook and serve in, arrange all of the vegetables in order of longest cooking time, to the shortest time to cook, i.e., potatoes, carrots, onion, then eggplant and cabbage, mushrooms, ginger and green onion. Place all vegetables and grains and tofu in the pot and cover over the vegetables with broth until it is covering the first two inches from the bottom. Slowly bring the pot up to a boil and continue to simmer until the vegetables are tender about 6 minutes. At this point you can add the miso in to taste and serve family style.