INGREDIENTS
1 qt
vegetable or chicken stock
2 cups
water
2
to 3 Tablespoons Miso paste
1/3
of a 14 oz block of firm tofu, cut in small cubes
2 cups
assorted mushrooms, sliced or left whole if very small
4
or 5 scallions, sliced thin (use all of the white and a little of the green)