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Breakfast Miso Soup

2 1/2 c Water
1 Wakame seaweed; 3" strip
1/2 c Lowfat tofu; firm chopped in 1/2" chunks
1 Green onion; w/stems, chop fine
1 tb Barley miso


Bring water to a boil, add wakame and one half of the green onion. Simmer 5 mins.

Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a ladle full of the soup water, mashing and smoothing out the miso and adding it back to the pot.

Pour into large bowl, over small chunks of tofu. Garnish with chopped green onions, serve steaming hot.

Makes 4-6 portions.


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