Serves 2 as a side dish
2-1/2 cups vegetable stock
4 ounces (1/4 pound) firm tofu, sliced into 1/2-inch thick cubes
3 tablespoons miso paste
1 scallion, sliced
1 sheet nori (dehydrated seaweed), ripped into small pieces
Bring 2 cups of the stock to a boil in a medium saucepan. Add the tofu cubes, and continue boiling.
Meanwhile, dissolve the miso paste in the remaining 1/2 cup of stock. Turn off the heat, and add the miso mixture to the pot. Add the sliced scallions and nori; stir briefly until nori gets soft, and serve.
Recipe courtesy of Margo DeMello, author of Low-Carb Vegetarian.
For even more vegetarian recipes, check out VegRecipes.org.
