Miso Soup With Tofu

In large pot, bring water and kombu to a boil. Reduce heat and simmer, uncovered, 15 minutes. Put red and white miso into small heatproof bowl. Add small amount of kombu water and stir until smooth. Pour mixture into soup and stir to mix.

Remove soup from heat. Add tofu and scallion. Season to taste with soy sauce. Discard kombu before serving.

This recipe yields 6 servings.

Per Serving: 96 Cal; 6g Prot; 3g Total Fat (0 Sat. Fat); 13g Carb.; 0mg Chol; 807mg Sod.; 7g Fiber.