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Creamy miso soup


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1 tablespoon of oil to 4 persne:-1 finely chopped onion 1/2 cup and 1-to 2 cups of sliced Eggplant (cut into Crescent) or cauliflower florets-2 tablespoons margarine 2 tbsp corn-whole wheat flour-1 cup of soy milk-1/2 cup of water-2 tablespoons nutritional yeast flakes-2 tablespoons wheat germ flakes-330 gr. about 1 pound of tofu, or 1/2 and fried tofu, cut into rectangles-2 tablespoons red miso or pale yellow-1 pinch of pepper


Heat the oil in a saucepan. Add onions and FRY for 3 minutes, until they are lightly browned. Add the Eggplant and saute again until the oil has been absorbed; turn off the flame.
Prepare a white sauce using margarine, flour and soy milk. Pour into the saucepan along with 1/2 cup water, cover and let simmer over low heat for 5 minutes.
Add the miso dissolved in a small amount of broth, and season with pepper. Heat still 1 minute stirring constantly. Serve hot or cold.

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(Thanks to Parama Karuna)

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