Aka Miso(Summer Miso Soup)

Directions

1. 1

   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 siev

2. 2

   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 thro

3. 3

   Bring the soup to a simmer over moderate heat

4. 4

   Then remove from the heat and stir in a small pinch of MSG

5. 5

   Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once

6. 6

   If the soup seems to be seperating, stir to recombine it

7. 7

   Miso soups are sweeter than other Japanese soups and usually are served toward the end of a formal Japanese meal

8. 8

   From: Time/Life Foods of the World - Japanese CompuChef conversion by Rick Weissgerber, reposted by DonW1948@aol.com