Miso Soup
- Dashi:
- 8 2/3 cups water
- 1 3/4 ounces kombu (kelp), cut into (4-inch) pieces
- Remaining ingredients:
- 2 tablespoons miso (soybean paste)
- 1/2 cup straw mushrooms, rinsed and halved
- 4 ounces silken firm tofu, drained and cut into 1/2-inch cubes
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 1/4 cup thinly sliced green onions
- 3 ounces thinly sliced shiso
- To prepare dashi, combine 8 2/3 cups water and kombu in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer until reduced to about 4 cups (about 1 hour). Strain dashi through a sieve over a bowl; discard the solids.
- Place 1/4 cup dashi in a small bowl; stir in miso. Return dashi to pan; bring to a simmer. Add mushrooms, tofu, and ginger to pan. Simmer 10 minutes; discard ginger. Stir in green onions and shiso.
water, kelp, remaining ingredients, straw mushrooms, silken firm, fresh ginger, green onions, shiso
Taken from www.myrecipes.com/recipe/miso-soup-0 (may not work)