Ingredients

1/4 C. vegetable stock
2 each potatoes, peeled and diced
1 each green bell pepper, diced
2 each green onions, chopped
10 1/2 ounces firm silken tofu, crumbled
3 Tbsp. mellow white miso
2 Tbsp. water
1/4 tsp. turmeric
parsley, for garnish

Cooking Instructions

Bring the vegetable stock to a boil in a large skillet. Add the potatoes, pepper and green onions. Reduce heat and simmer until the potato is tender. Add tofu and cook until heated thorough. Remove from heat and set aside. Stir together the remaining ingredients in a bowl. Stir into the waiting potato mixture and serve immediately garnished with the parsley.
 
 
"I gave you milk to drink, not solid food; for you were not yet able to receive it. Indeed, even now you are not yet able," (1Corinthians 3:2)