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Clear Soup With Soybean Paste
(Misoshiru)
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| What You Need: |
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AKA MISO (summer miso soup)
6 cups ichiban dashi
˝ cup aka miso (red soybean paste)
MSG
SHIRO MISO (winter miso soup)
6 cups uhwan dashi
1 cup shiro miso (white soybean paste)
MSG
AWASE MISO (combination miso soup)
6 cups uhwan dashi
˝ cup shiro miso (white soybean paste)
˝ cup aka miso (red soybean paste)
MSG
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| How To Cook: |
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1. Place the 6 cups of dashi in a 2-quart saucepan and set a sieve over the pan.
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2. With the back of a large spoon, rub the miso (aka, shiro or a combination of the two) through the sieve, moistening it from time to time with some of the dashi to help force it through more easily.
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3. Bring the soup to a simmer over moderate heat. Then remove from the heat and stir in a small pinch of MSG.
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4. Pour the soup into bowls, add a garnish and serve at once. If the soup seems to be separating, stir to recombine it.
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To Make: 6 cups of each type
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