Yield: 1 servings
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2 tb Miso
2 Scallions; chopped
1 qt Hot stock
1/2 c Tofu; cubed
1 Carrot; chopped
1 c Eggplant; julienned
In boiling stock, add miso. Mash to dissolve. Add
carrots, scallions, tofu and eggplant. Cook until
veggies are tender.