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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A very traditional Japanese soup Ingredients:
5 cups dashi (recipe following) |
2 tablespoons miso (red bean paste) |
4 ounces firm tofu, cube into 1/2 ' cubes |
2 green onions, sliced diagonally |
2 mushrooms |
6 cups water |
1 piece kelp (2 inch square) |
3 ounces bonito tuna or 3 tablespoons dried bonito flakes |
Directions:
1. -Make the dashi-.
2. Bring water to a boil.
3. Wash Kelp under cold water tap.
4. Add to water when it comes to a boil.
5. Stir and let boil 3 minutes.
6. Remove kelp from the water and add the bonito.
7. Allow to come to boil and remove from heat immediately.
8. Let it settle for a few minutes.
9. Strain off the bonito and set aside for whenever you need the dashi.
10. -Make the Miso Shiru-.
11. Bring the dashi to a boil.
12. Mix a little hot liquid with the bean paste, stirring until smooth.
13. Pour mixture back into the saucepan, stir well.
14. Add tofu and return to boil.
15. Simmer for a few seconds only.
16. Ladle into bowls and garnish with green onion and a slice or two of mushroom.
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