Serves: 5
Total Calories: 163
Yield: 12 cups

1 onion chopped
1 pound tofu cubed
1 tablespoon soy sauce
2 teaspoons olive oil
7 cups water
1 bay leaf
1 tablespoon garlic powder or granules
1 1/4 cups butternut squash or carrots
3 medium potatoes chopped
1/3 cup millet
1 large head escarole chopped (6 cups)
1/4 cup red (white rice) miso
1/2 cup warm water
2 tablespoons toasted sesame seeds for garnish (optional)

In a large soup pot, sauté the onion and tofu in the soy sauce and olive oil until browned.

Add the water, bay leaf, garlic, squash or carrots, potatoes, and millet to the soup pot. Bring to a boil and cook for 10 minutes.

Add the escarole and cook 5 more minutes. Turn off the heat. Dissolve the miso in the warm water, and add to the the soup. Cover and let set for several minutes before serving. Sprinkle the sesame seeds over each bowl as it is served, if desired. This soup thickens as it sets. If you have any leftover, you may need to add more water when reheating.

If you need to reheat this soup, remember not to boil it, or the enzymes in themisowill be destroyed.

Nutritional Facts:

Serves: 5
Total Calories: 163
Calories from Fat: 16

More Recipes from the Soup's On! Cookbook:
End-of-the-Season Garden Soup
Garden Soup
Kraut Soup
Miso Escarole Soup
Mushroom Vegetable Barley Soup
Napa Cabbage Miso Soup
Red Pepper Soup
Rutabaga and Mushroom Soup
Wonton Soup
Zucchini Soup