Aka Miso
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
dashi
|
* |
| ½ | cup |
miso paste
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
dashi
|
* |
| 118 | ml |
miso paste
|
|
Directions
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..
