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Miso Soup

1 onion, diced
1/3 cup grated carrot
1/4 cup chopped green onion
2 teaspoons vegetable oil
4 cups water
4 teaspoons crushed, fresh soybeans, (see note)
2 teaspoons miso, (see note)
2 teaspoons sesame paste (tahini), (see note)

1. In a medium saucepan over medium heat, saute onion, carrot, and green onions in oil for 5 minutes.
2. Add soybeans, water, soybeans, miso, and sesame butter. Increase heat to medium-high; bring to a boil, reduce the heat to low, and simmer 20-30 minutes.

Makes 4 servings.

Notes:

• Fresh soy beans are available in many grocers' freezers as edamame; they should be shelled before being eaten or used in soup.
• Miso is a fermented soybean paste sold in plastic bags in the refrigerated section of Japanese and other Asian markets; sometimes it is also sold in small (6-oz.) glass jars.
• Sesame paste (also known as tahini) is made from ground, toasted sesame seeds and is sold in Middle Eastern shops and markets.

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