EGGPLANT MISO SOUP
Source: SOAR (http://soar.berkeley.edu/recipes/)

2 tablespoons miso 
2 scallions, chopped 
1 quart hot water 
1/2 cup cubed tofu 
1 carrot, chopped 
1 cup julienned eggplant 

Add miso to the water and mash to dissolve. Add the carrot, scallion, tofu
and eggplant. Cook until the veggies are tender.