Miso and Potato Soup Meal by Dr. Donald A. Miller

In stead of meat, prepare two to four tablespoons of firm

tofu, mashed with a fork.

In a small bowl or the measuring cup, place about a half cup

of water. To this, add a rounded tablespoon of miso paste.

With a fork, whip the miso until it is fairly well

dispersed. Now add two fresh eggs and continue whipping.

When the potatoes are tender but not real mushy, add the

miso and egg mix to the 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 the 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. **

Go to Page 1

BIO:

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.

Some Aditional Articles you may enjoy

Dr. Bernstein Named One of “America’s Top Dentists” by Sara Goldstein

How to Floss Your Teeth by Dentistry21 Editorial Team

My Cherry Swirl Cheesecake Bake Contribution by Kori Puckett

You Are Getting Very Sleepy....The Truth about Hypnosis by Debra S. Gorin, M.D.

What Causes Muscle Growth? by Rick Mitchell

Click a Number to go to an article index page
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39