Eggplant Miso Soup

2 tablespoons miso
2 scallions, chopped
1 quart hot water
1/2 cup tofu, cubed
1 carrot, chopped
1 cup eggplant, julienne

In boiling water, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender.

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