4 c -- water 2 Onions, green -- minced 3 lg Chard leaves -- chopped 2 Corn ears -- kernels cut from -cob (about 2 cups) 4 oz Tofu, firm or soft -- cut into -1/2" cubes 2 tb Miso 1. Heat water to a boil. Add vegetables and tofu. Cook 5 minutes. 2. Remove 1/4 cup water and dissolve the miso in it. Add miso water to soup, lower heat and cook, stirring for 1 or 2 minutes longer. Stir before serving, since good-quality misos tend to separate slightly. The American Vegetarian Cookbook by Marilyn Diamond/MM by DEEANNE
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