Miso soup

 
                                 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