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Miso Soup
(Miso-Shiru)
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3 1/3 cups |
dashi |
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1/2
cups |
nameko or shiitake mushroom, sliced |
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1/3 |
cake tofu |
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4
tbsp |
red miso |
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4 |
stalks trefoil (or other green for garnish) |
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ground sansho pepper |
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Make dashi stock, drain tofu.
Soften miso in medium-size bowl in 2 tablespoons tepid dashi, blending
with a wire whisk. Gradually ladle the miso into the stock in a medium
sized pot, simmering over medium heat (strain if a very smooth soup is
desired). Add the sliced mushrooms, the tofu (cut into 1/2 inch
cubes), and the trefoil (cut into small pieces). Simmer for a few
minutes, until all ingredients are heated through. Do not allow to
boil. Ladle into bowls and garnish with pepper. Serve immediately.
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