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AKA MISO (SUMMER MISO SOUP)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews
Amount Measure Ingredient -- Preparation Method
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6 c Ichiban dashi (recipe)
1/2 c Aka miso (red soybean paste)
Aji-no-moto (msg)
Place the ichiban dashi in a 2 quart saucepan and
set a sieve over the pan. With the back of a large
spoon, rub the miso through the sieve, moistening it
from time to time with some of the dashi to help force
it through more easily.
Bring the soup to a simmer over moderate heat. Then
remove from the heat and stir in a small pinch of MSG.
Pour the soup into bowls, add misoshiru no-me (miso
soup garnish - see recipes) and serve at once. If the
soup seems to be seperating, stir to recombine it.
Miso soups are sweeter than other Japanese soups and
usually are served toward the end of a formal Japanese
meal.
From: Time/Life Foods of the World - Japanese
CompuChef conversion by Rick Weissgerber, reposted by
DonW1948@aol.com
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