Total Calories: 163
Yield: 12 cups
In a large soup pot, sauté the onion and tofu in the soy sauce and olive oil until browned.
Add the water, bay leaf, garlic, squash or carrots, potatoes, and millet to the soup pot. Bring to a boil and cook for 10 minutes.
Add the escarole and cook 5 more minutes. Turn off the heat. Dissolve the miso in the warm water, and add to the the soup. Cover and let set for several minutes before serving. Sprinkle the sesame seeds over each bowl as it is served, if desired. This soup thickens as it sets. If you have any leftover, you may need to add more water when reheating.
If you need to reheat this soup, remember not to boil it, or the enzymes in themisowill be destroyed.
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