Based on Miso-Cup Recipes
Scrub and quarter potatoes. Scrub carrots. Peel onion and garlic. Clean and cut soup greens as necessary. Place all vegetables in water and cook for about one hour or until potatoes are tender. Remove pot from heat. Take one cup of broth an dissolve one envelope of Miso-Cup into it and set aside. When soup has cooled, remove and discard soup greens. Remove carrots, slice and set aside. Puree potatoes with remaining water and replace pureed mixture into soup pot. Add sliced carrots and miso mixture. Heat for a few minutes and serve.
I haven't made this yet.
If they can get you asking the wrong questions, they don't have to worry about answers.
-- Thomas Pynchon, "Gravity's Rainbow"
This page was last modified on 2011 December 20.