Title: Breakfast miso soup
 Categories: Asian, Ethnic, Fatfree, Soups/stews, Vegetarian
      Yield: 6 Servings
 
  2 1/2 c  Water
      1    Wakame Seaweed; 3" Strip
    1/2 c  Lowfat Tofu; Firm, Chopped
           -In 1/2" Chunks
      1    Green Onion; W/Stems, Chop
           -Fine
      1 tb Barley Miso
 
  pg. 178 - 1995 Edition
  
  Bring water to a boil, add wakame and one half of the green onion.
  Simmer 5 mins.
  
  Turn off heat, add miso to taste by diluting 1 to 2 TB of miso in a
  ladle full of the soup water, mashing and smoothing out the miso and
  adding it back to the pot.
  
  Pour into large bowl, over small chunks of tofu. Garnish with chopped
  green onions, serve steaming hot.
  
  Makes 4-6 portions.
  
  NOTES : Cal  29.3, Fat 0.6g, Carb 4.3g, Fib 0.9g, Pro 2.5g, Sod
  273mg, CFF 15.7%. Recipe