My Miso Soup

• 4 cups water
• 1 -2 cup firm tofu, cut into cubes
• 14 cup green onion, cut
• 12 cup miso base with dashi
• 1 potatoes (optional) or 1 taro root, peeled and cut into bit size chunks (optional)
• 1 cup buttercup squash (optional)
• 2 eggs (optional)

1. In a medium sized pot, bring water to a boil.
2. Add tofu, green onion, potato or squash to boiling water.
3. Allow to cook until potatoes are tender.
4. If you decide to add eggs, drop them into the water before miso base.
5. On medium to medium low heat, place miso base in the smallest mesh strainer you have.
6. Push miso through the strainer with a spoon.
7. ( I don't honestly know the purpose for doing it this way, Mom has made it this way for 40 some years!
8. I don't change what isn't broken!
9. ).
10. Continue to cook on low heat for 10-15 minutes.
11. Serve with rice.
12. (For a really complete meal put about 1/4-1/2 cup of cooked Japanese rice in the bottom of your soup bowl and then add soup.
13. ).

water, firm tofu, green onion, base, potatoes, eggs

Taken from www.food.com/recipe/my-miso-soup-338152 (may not work)