Miso Soup

* Exported from MasterCook II *

Miso Soup

Recipe By : COOKING RIGHT SHOW #CR9751
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons red or white miso -- or more to taste
3 1/2 Cups dashi or diluted chicken stock
3 Ounces fresh shiitake mushrooms -- stems removed/sliced
1/3 Cake tofu -- drained,diced
1/3 Cup watercress leaves -- loosely packed
--Garnish--
Hot pepper sesame oil (optional)


In a small bowl soften the miso by stirring in tablespoonfuls of warm dashi.
Mixture should be very smooth like a thick sauce. Gradually stir softened
miso into remaining dashi and bring to a simmer in a pot over moderate heat.

Add the mushrooms and tofu and simmer gently until mushrooms are just
tender. Be careful not to boil soup. Add watercress and ladle into warm
bowls and serve immediately. Place a drop or two of hot pepper sesame oil in
each bowl if desired.

Yield: 4 servings

DASHI STOCK:

1 quart cold water
1 one ounce piece of konbu seaweed
1 ounce dried bonito flakes (katsno)

Add water and konbu to a soup pot and heat slowly to a bare simmer. This
should take at least 8 minutes. Do not boil -- konbu develops a strong odor
and off flavor if boiled. Remove konbu and add bonito. Bring to a boil and
then immediately remove from heat (this is done to insure a clear stock).
Allow the bonito flakes to begin to settle to the bottom of the pot. Strain
stock through a cheesecloth lined strainer.

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NOTES : Show: 10/18/9