32 ounces chicken broth
2 cups water
3 Tablespoons Miso paste
6 ounces firm tofu, cut in small cubes
8 ounces sliced mushrooms
1/4 cup sliced green onions
In sauce pan, combine broth, water, mushrooms & tofu. Simmer five minutes. Scoop out 1/4 cup broth and stir with Miso paste, return to pan, stir. Add onions and serve.
