| Measure | Ingredient |
|---|---|
| Makes 1 Quart |
Miso, a red paste made from fermented soybeans, is added dashi to make a flavorful soup served by the Japanese at breakfast and at other meals. The bean paste both thickens the broth and gives it a lovely reddish-brown hue. Miso is very salty, so add a tablespoon at a time, and taste after each addition. 4 c Dashi (see previous recipe) 2 to 4 tb Miso; to taste OPTIONAL: 1/2 c Tofu Cubes (1/4-inch cubes) In a 2-quart pot, heat the dashi to boiling, then reduce to a simmer. In a small bowl, stir the miso with a fork until smooth. Blend the miso into the soup a tablespoon at a time, tasting after each addition. Add the tofu cubes and serve. The miso has a tendency to separate and give the soup a curdled appearance, so stir the soup before serving. From: International Cooking For The Kosher Home By: Betty S. Goldberg Submitted By SAM LEFKOWITZ On 11-13-94