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Put 3 cups of water into cooking pot, and set on "COOK". When water boils,
add bean curd and miso, stir. Cook for one hour. Pour into bowl, add chives
and serve hot.
MEXICAN CHICKEN SOUP
One 3-lb. frying chicken, skinned and cut into pieces
2 cups canned tomatoes
1 clove garlic, minced
1/2 cup chopped onions
2/3 cup canned hot California chili, diced
2 cups cooked, drained pinto beans or garbanzos
Place chicken pieces in the cooking pot. Add enough water to cover.
Cook until tender, about 25 minutes. Remove meat from chicken bones and
return meat to the broth. Add beans and continue cooking until done for one
hour.
PORK AND WATERCRESS SOUP
6 cups pork stock
2 scallion stalks, chopped
1/4 lb. lean pork, sliced
1 cup celery, diced
3/4 tsp salt
one bunch watercress, cut in 2" sections, discard stems
Pour stock in the cooking pot, and bring to a boil. Add pork, celery, and cover
10 to 15 minutes. Add watercress, scallions, salt, and cook until done for
about one hour.
Variation: Substitute pork for ham or chicken.
WILD RICE WITH MUSHROOMS
2 cups rice-wild, long-grained or combination
1 cup fresh mushrooms
1/3 cup green onions
2 tbsp oil
1 tbs. margarine
fresh ground black pepper