0 2Summer squash (yellow or zucchini, cut into chunks 1lbsliced mushrooms 1bngreen onions, sliced 1red pepper, cut into chunks 6cswiss chard or spinach, chopped 1cttofu, extra firm, cut into cubes 1tchili oil 1.5tsesame oil 0.25cmirin 2Tsoy sauce additional ingredients (there wasn't enough room on the form!): 2 cloves minced garlic; 1/4 cup red miso paste and about 6 cups chicken or veggie stock. Put some PAM cooking spray or veggie oil in the pan anc heat it up. saute the green onions till tender. Add garlic and cook. Add sesame and chili oil Add mushrooms; cook 3-5 minutes. Add pepper and zucchini. Cook till firm but tender. mix 1/4 c. miso with about a cup of the stock, and stir with a whisk to dissolve the miso. Add the miso mixture, remaining stock, soy sauce, and mirin. You can add as much liquid as you like to get a thick stew-like dish or a more brothy soup. Add tofu and simmer to heat through. Really any veggies will work but I especially like the squash/mushroom combo in this dish. If you're really lucky and not v*gan, you'll have some stock made with mamasusie's stock recipe in your freezer, which makes this soup that much tastier.