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Ingredients
  • 1 quart vegetable or chicken stock (this is optional, you can also use all water if you prefer)
  • 2 cups water
  • 3 to 4 Tablespoons Miso paste
  • ⅓ of a 14 oz block of firm tofu, cut in small cubes
  • 2 cups assorted mushrooms, sliced or left whole if very small
  • 4 or 5 scallions, sliced thin (use all of the white and a little of the green)
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