- 8 cups vegetable stock
- 8 ounces yellow miso
- 4 ounces low-fat firm tofu, diced
- 3 scallions
Bring stock to a boil and reduce heat to a simmer. Add miso and stir until heated through. Pour into individual bowls. Divide tofu cubes and sliced scallions among the bowls and serve at once.
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