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Miso soup

This is a serving size for 2:

Heat 2 cups of vegetable stock (you could do chicken if you want). Stock comes in cartons, or you can use a bouillon cube, or you can make your own but that's another recipe for another day.
Dice up 1 cup of vegetables; aim for hearty ones that won't fall apart in the soup: cabbage, bean sprouts, carrots, and I think mushrooms would work (I don't like them but I could see them being good in this if you do like them).
When the stock is boiling add about 1 tbsp of liquid miso...this is a tannish color and comes in a bottle. It's not the dark brown solid chunks of miso.
Stir, add your veggies and let them simmer for about 5 minutes, top with some green onions, and you're done!

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