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| Home -> [Asian, Ethnic, Japanese, Soups & Stews] -> [Aka miso (summer miso soup) Recipe] |
Aka miso (summer miso soup)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Ethnic, Japanese, Soups & Stews |
Rating: |
0 |
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Ingredients:
| 6
| cup | Ichiban dashi (recipe) | | 1/2
| cup | Aka miso (red soybean paste) | | | Aji-no-moto (msg) |
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Procedures:
| 1 | Place the ichiban dashi in a 2 quart saucepan and set a sieve over the pan. | | 2 | With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with some of the dashi to help force it through more easily. | | 3 | Bring the soup to a simmer over moderate heat. | | 4 | Then remove from the heat and stir in a small pinch of msg. | | 5 | Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once. | | 6 | If the soup seems to be seperating, stir to recombine it. | | 7 | Miso soups are sweeter than other japanese soups and usually are served toward the end of a formal japanese meal |
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