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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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