Mix vegetable herb broth with soft tofu

Posted By Kyle J. Norton 
 Health article writer and researcher; Over 10.000 articles and research papers have been written and published on line, including world wide health, ezine articles, article base, healthblogs, selfgrowth, best before it's news, the karate GB daily, etc,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
ESome articles have been used as references in medical research, such as international journal Pharma and Bio science, ISSN 0975-6299.
Recipe contributed by 125 Chinese recipes with Bill Jones and Stephen Wong

1 tbsp. butter
1/2 cup diced onion
1 cup diced carrots
5 cups chicken stock or vegetable stock
3  tbsp. white or red miso paste
1 cup frozen peas
1 cup frozen corn kernels
1 lb. soft tofu, cut into 1/2 inch (1 cm) cubes
2tbsp. chopped basil
2 tbsp. chopped parsley, preferably flat-leaf Italian variety
1 tbsp. chopped chives
Season salt and freshly ground black pepper to taste

In a large saucepan or soup pot, melt butter over medium heat. Add onion and carrots; sauté for 1 minute, Add stock and miso and bring to a boil. Add peas and corn kernel; cook for 2 minutes. Skim off any impurities  that float to the top.
Gently stir tofu and herbs into the soup and return to a boil. season to taste with seasoned salt and pepper. Removed from heat and serve immediately.


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