-----waldine van geffen vghc 2 tb Miso

2 Scallions; chopped

1 qt Hot water

1/2 c Tofu; cubed

1 Carrot; chopped

1 c Eggplant; julienned

In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender. Source: Lightly Ethnic