"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Miso Soup Recipe

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This recipe for Miso Soup, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Hitt
Added: Thursday, August 30, 2007


1/2 c. oil
1 small head cabbage, shredded
3-4 small onions, diced
4-6 carrots, cliced
3 stalks celery, sliced
2 qts. hot water
1 tsp. salt
1/4 tsp. black pepper
1 lb. tofu
1/2 c. cold water
1/4 c. miso (this is a bean paste which you can find in the oriental section of grocery store)

Saute together in a soup pot until limp but not brown: oil, cabbage, onions, carrots, and celery. Add the hot water, salt, and pepper. Simmer for about 30 minutes. Cut tofu into 3/4 inch cubes and add to the soup. Dissolve the miso in 1/2 cup cold water and stir into soup. Heat but do not boil. Serve when tofu is heated through.




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