Continued from page 1
In stead of meat, prepare two to four tablespoons of firm tofu, mashed with a fork.
In a small bowl or
measuring cup, place about a half cup of water. To this, add a rounded tablespoon of miso paste. With a fork, whip
miso until it is fairly well dispersed. Now add two fresh eggs and continue whipping.
When
potatoes are tender but not real mushy, add
miso and egg mix to
pot, and stir in. Turn off heat. Let pot stand a minute or so, then remove from stove. Cooling can be helped with one or two ice cubes stirred in, or 3 to 5 minutes placement in refrigerator.
If
miso has not added enough salt for your taste, add a small amount of salt. Personally, I almost never add salt while cooking, as most prepared foods have salt added, such as miso. These quantities were determined by trial and error. Vary to suit your own tastes.
This soup is a meal in itself, or divide and use as a side dish.
Bon appetit!
** Diet with FACTS, not MYTHS. **

Dr. Donald A. Miller is author of "Easy Health Diet" http://easyhealthdiet.com/diet.htm, "Easy Exercise All Ages" http://easyhealthdiet.com/eeaa.htm, and numerous free articles on health http://easyhealthdiet.com/articles/. Seven of ten deaths are caused by preventable diseases.