Japnese Eggplant Miso Soup

2 tablespoons Miso
2 Scallions — chopped
1 quart Hot water
1/2 cup Tofu — cubed
1 Carrot — chopped
1 cup Eggplant — julienned

In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender