Miso Soup

We got this recipe from a P90X cookbook, but made a few alterations. I'm also going to give you some tips:

*Miso is soy bean curd. They sell it at Asian grocery stores. It's about a pound, and in the refrigerated section. I used yellow Miso.
*Tofu goes bad after about a week. If the water is discolored, or it's extra slimy, or it smells bad, throw it away. To prolong the life of your tofu, you should replace the water every day and keep it in an airtight container. Tofu is also found in the refrigerated section, but you can get it at most grocery stores.

Miso Soup

½ t Dark Sesame Oil

⅓ c Onions -- finely chopped

3 T Miso

1 quart Vegetable Stock

¼ c Firm Silken Tofu – diced

Optional: 3-6 finely sliced mushrooms

3 T Green Onion -- sliced for garnish

1. Heat the sesame oil in a saucepan over medium heat. Add the onions and cook until translucent.

2. Add the vegetable stock and bring to a simmer. Remove a small amount of stock and dissolve miso in it. Add miso, tofu, and mushrooms to stock. Reduce heat to low and simmer for 15 minutes.

3. To serve, ladle into bowls and garnish each serving with green onion.

Sorry I don't have any pictures!