~Typical Japanese Miso soup with fresh vegetables that gives color and delicious flavor.~

6 ounces (150g) tofu

2 1/2 tablespoons Miso* (fermented soy bean paste)

3 cups soup stock or water, or 3 cups water plus 2 teaspoon instant chicken bouillon

1 green onion

1/2 cup small broccoli flowerets

*Available at oriental grocery stores or at large supermarkets

Instructions:

1. Cut tofu into 1/2 inch (1.2cm) cubes.

2. Cut green onion into 1-inch(2.5cm) long, then cut lengthwise into halves.

3. Cut broccoli diagonally into small pieces.

4. Heat soup stock in saucepan until boil; add green onion an broccoli pieces over medium heat. Mix Miso and 1/2 soup stock until creamy. Add to saucepan and stir soup lightly.

5. Add tofu cubes and bring to a boil. Remove from heat. Serve in small individual bowls. Add dash of pepper to soup if desired.

~Simple yet hearty soup that can be served any time.~

12 ounces (300g) tofu

3 1/2 cups soup stock or 3 1/2 cups water plus

3 bouillon cubes

2 green onions, cut thin round

2/3 teaspoon salt

1 teaspoon soy sauce

1 tablespoon minced parsley

8 strips of lemon or orange peel

1 egg, beaten

Instructions:

1. Cut tofu into 1/2-inch (1.2cm) cubes.

2. Then heat 3 1/2 cups of soup stock, 2/3 teaspoon salt and 1 teaspoon soy sauce to boiling.

3. Add tofu and continue to cook until tofu cubes start to float on surface then add green onions.

4. Turn off heat and add one beaten egg over the tofu.

5. Serve in small individual bowls and top with minced parsley and orange or lemon peel.

That’s it for today guys!..Now let me go back to “Naya”..In case you were wondering what in the world is “Naya”…Well, Naya is the name my pet dog and I was just about to let her have a bath but decided to make this post first. I also came across a good website that has great pet care deals while publishing this. Hmm….Come to think of it, I might as well get their grooming services so that I can focus most of my time making new posts.