Miso Shiru

Ingredients

• Ajinomoto Bonito Soup Stock

  Hondashi

  300g

• Miso

  25g

• Tofu

  Silken, firm, Mori-nu, soy

  7 oz or 198g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Seaweed

  Agar, raw

  100g

Directions

1. In a small saucepan, bring the dashi to a boil. Reduce the heat to medium so that the dashi is at a gentle simmer. To prevent the miso from forming salty lumps in your soup, put 1 tbsp of the miso into a large spoon and, holding the spoon in one hand and a pair of chopsticks on the other, dip the edge of the spoon into the hot broth, scooping up a little of it onto the spoon. Holding the spoon above the broth, stir together the miso and dashi with the chopsticks to dissolve the miso, and then add it to the pan. Repeat with the remaining 3 tbsp miso.
2. When all the miso has been mixed in, add the tofu cubes and heat through, about 1 minute. Then add the green onions and the wakame (if using) and cook for 30 seconds longer. Remember, once the miso is in the pan, the soup must never boil.
3. Divide the soup among the 4 bowls and serve piping hot.
4. Let's Cook Japanese Food! - Amy Kaneko (44-45)