Buttermilk-Miso Pie with Vegetables and Fresh Strawberries

Serves 7

2 medium eggs

9 tablespoons sugar

1½ tablespoons all-purpose flour

14 tablespoons low-fat buttermilk

¾ cup water

1 tablespoon unsalted butter, melted

¼ 0.7-ounce package instant miso soup, with or without seaweed

½ cup broccoli florets

½ teaspoon vanilla extract

2 tablespoons sliced white mushrooms

1 slice fresh ginger, finely shredded

⅛ teaspoon grated or ground nutmeg

1 9-inch store-bought crust

10 baby spinach leaves

1 pint strawberries, hulled and halved

1 ounce baked Oriental-style tofu, cubed

1. Preheat oven to 350° F.
2. Whisk together eggs, sugar, and flour in a large bowl. Add buttermilk, water, and butter, and whisk until combined. Stir in miso soup, broccoli, vanilla, mushrooms, ginger, and nutmeg. Pour buttermilk mixture into crust, and bake 40 minutes, or until toothpick inserted into center comes out clean. Cool completely.
3. Combine spinach, strawberries, and tofu in a small microwave-safe bowl, and microwave 30 seconds. Place strawberry mixture evenly on top of pie, and serve.