Serves 4

1/3 cup finely minced shallots
½ teaspoon sesame oil
3 tablespoons miso paste
1 quart vegetable stock, low sodium
3 tablespoons sliced scallions
¼ cup diced firm tofu

In a medium sauce pan, over medium heat, sauté shallots in sesame oil until translucent in appearance.

Add Miso paste and stir well. Add vegetable stock and bring to a simmer. Reduce heat to low and simmer 10 to 15 minutes.

Garnish with tofu and scallions

Note: Miso loses it’s nutritional value when allowed to boil. Be sure to simmer over low heat.

Adapted from Canyon Ranch