1/2 tsp. dark sesame oil
1/3 C. finely chopped shallots
3 T. red miso
1 quart vegetable stock
1/4 C. diced firm tofu for garnish
3 T. sliced scallions for garnish

Heat the sesame oil in a saucepan over medium heat, add the shallots, and cook until translucent. Add the miso paste and mix well. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer for 15 minutes. To serve, ladle into 4 bowls and garnish each serving with tofu and scallions.

Yield: 4 servings
Serving Size: 1 C.

Calories: 45
Fat: 1g