Ingredients
- 3 chard leaves (chopped)
- 2 onions
- 2 corn ears kernels from (cut)
- 2 miso
- 950 ml water
- 120 gr tofu
1. Heat water to a boil. Add vegetables and tofu.
Cook 5 minutes.
2. Remove quarter cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer. Stir before serving, since good-quality misos tend to separate slightly. The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE
