- 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
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.