Total Calories: 72
Yield: 14 cups
Bring the water to a boil in a soup pot, and add the barley and rutabaga. Lower the heat and simmer for 20 minutes.
Add the scallions, mushrooms, tofu, and garlic to the soup, and cook for 10 more minutes.
Dissolve the miso in the cup of hot water, and add it to the soup. Remove from the heat and serve.
If you need to reheat this soup, remember not to boil it, or the enzymes in the miso will be destroyed.
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