My Miso Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 cups water
• 1 -2 cup firm tofu, cut into cubes
• 1/4 cup green onion, cut
• 1/2 cup miso base with dashi
• 1 potatoes (optional) or 1 taro root, peeled and cut into bit size chunks (optional)
• 1 cup buttercup squash (optional)
• 2 eggs (optional)

Recipe

• 1 in a medium sized pot, bring water to a boil. add tofu, green onion, potato or squash to boiling water. allow to cook until potatoes are tender.
• 2 if you decide to add eggs, drop them into the water before miso base.
• 3 on medium to medium low heat, place miso base in the smallest mesh strainer you have. push miso through the strainer with a spoon. ( i don't honestly know the purpose for doing it this way, mom has made it this way for 40 some years! i don't change what isn't broken!).
• 4 continue to cook on low heat for 10-15 minutes.
• 5 serve with rice. (for a really complete meal put about 1/4-1/2 cup of cooked japanese rice in the bottom of your soup bowl and then add soup.).