Escarole Soup

escarole soupIngredients

    • 1 onion, diced
    • 2 carrots, cut Julienne style
    • ½ lb tofu, crumbled
    • Wakame seaweed, chopped
    • 2 cups escarole, soaked and chopped
    • 3 Tbsps. dark miso
    • 10 cups water

 

Preparation

Bring the water to boil with carrot and onions on high flame.

Simmer 10 minutes, add tofu and wakame, bring back to boil and simmer 5 minutes. Add escarole and diluted miso simmer one more minute and serve.