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LOCATION: Recipes >> Asian >> Miso Soup 04

Print this Recipe    Miso Soup 04

Miso soup

3 c dashi
2 tb miso paste
4 c tofu
2 green onions,sliced
2 mushrooms, sliced
dried seaweed

Bring dashi to boil, mix some hot liquid with miso paste in a small
bowl, stirring until smooth. Pour mixture back into saucepan, stir
well, add tofu, green onions and seaweed and return to a boil.
Simmer for a few seconds only. Ladle into bowls, garnish with a
slice or two of mushroom and serve.


Mishoshiru no-mi
(Miso soup garnishes)

1/2 oz wakame
1 spring onion

6 oz tofu
1 spring onion

1 diakon, peeled
1 spring onion

18 kobana or yachi-fu
1 powdered mustard

Soak the wakame in a bowl of warm water for 15 minutes. When soft,
strip the leaves from the tough central vein. Discard the vein.
Add sliced onions.


When soup simmers, drop in the tofu and simmer for 1 minute. Pour
into bowl, garnish with onions, and serve.


Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver
the strips with cold water and bring to a boil. Reduce heat and
simmer for 5 minutes until vegitable are tender but still firm.
When the Miso soup begins to simmer, drain the Daikon and add it
to the soup. Garnish with onions and serve.


Soak the dried croutons in cold water for 10 minutes, until
they are soft. Squeeze the gently to rid them of their moisture.
Bring the Miso to a simmering point, drop the croutons and simmer
for 1 minute. Pour the soup, add mustard, and serve.

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