This nourishing Japanese
soup takes only minutes to prepare and can be served for breakfast, lunch,
or as part of a main meal. Miso, fermented soy bean paste, adds a rich
flavor and is highly valued in Japan for its health-giving properties.
cups dashi stock (dashi stock powder is available at Asian food stores)
thinly sliced fresh mushrooms (shiitake
or white button)
tablespoons miso paste
tablespoon Japanese soy sauce
oz (45g) silken tofucut into cubes
scallionthinly sliced on the diagonal
BRING the stock to
a gentle boil in a saucepan, add the mushrooms and simmer for 3 minutes.
MIX together the miso and soy sauce in a small bowl, then add to the hot
dashi stock. ADD the tofu. HEAT the soup and, just before it comes to
the boil, remove from the heat. POUR the soup into bowls and garnish with
the sliced scallions on top to serve.
you can add various other ingredients to make a more substantial soup,
such as cooked shrimp, snow pea sprouts, cooked rice noodles, or paper-thin
slices of fresh ginger.
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