Japanese Miso Soup
1/2 pound Marinated Tofu
4 cups Quick Vegetable Stock, heated
3 tablespoons miso
1 teaspoon barley malt syrup or brown rice syrup
1/4 cup warm stock
1 tablespoon tamari sauce
1/4 cup green onions, chopped
1. In a small bowl, mix miso, barley malt syrup, and 1/4 cup warm stock.
Stir until free of lumps.
2. Place cubes of Marinated Tofu in 6 soup bowls. Bring the vegetable stock to a boil. Remove from heat.
Stir in the miso mixture (step 1), mixing well.
3. Add the tamari sauce and chopped green onions. Ladle the soup into bowls over the tofu.