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Eggplant Miso Soup

2 Tablespoons Miso 2 Scallions -- chopped 1 Quart Hot water 1/2 Cup Lowfat Tofu -- cubed 1 Carrot -- chopped 1 Cup Japanese Eggplant -- julienned

In boiling waster, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender.

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