Aka miso(summer miso soup)

 
                        AKA MISO (SUMMER MISO SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       c            Ichiban dashi (recipe)
      1/2   c            Aka miso (red soybean paste)
                         Aji-no-moto (msg)
 
     Place the ichiban dashi in a 2 quart saucepan and
   set a sieve over the pan. 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.
     Bring the soup to a simmer over moderate heat. Then
   remove from the heat and stir in a small pinch of MSG.
     Pour the soup into bowls, add misoshiru no-me (miso
   soup garnish - see recipes) and serve at once. If the
   soup seems to be seperating, stir to recombine it.
     Miso soups are sweeter than other Japanese soups and
   usually are served toward the end of a formal Japanese
   meal.
     From: Time/Life Foods of the World - Japanese
   CompuChef conversion by Rick Weissgerber, reposted by
   DonW1948@aol.com
  
 
 
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