(10-10 oz servings)

• 12 cups water or unsalted vegetable stock
• ½- 3/4 cup shiro miso (white soybean paste)
• 1 oz. wakame or other seaweed, soaked, deveined, chopped
• ½ cup daikon, sliced thin batons, blanched
• 8 oz. tofu, cut in ¼ inch cubes*
• 2 scallions, sliced thin on diagonal

Place water or stock in a 4-quart pot and set a sieve over the pan. With the back of a large stainless spoon, rub the miso through the sieve, spooning some of the stock in as necessary to moisten the miso. Bring the soup to a simmer over moderate heat. Add seaweed, radish and tofu and simmer for 2 minutes. Pour into soup bowls and garnish with scallions. If the soup separates a little, just stir to recombine it. *Traditionally soft tofu is used in miso soup but if you are planning to hold the soup some before serving use medium or firm to keep the tofu from breaking up in the soup.

Per Serving: Calories: 32 Protein: 2gm Fat: 1gm Carbohydrates: 2gm Sodium: 1349mg