Aka Miso (Summer Miso Soup) Recipe

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Aka Miso (Summer Miso Soup) Ingredients

6 cup ichiban dashi (recipe)
1/2 cup aka miso (red soybean paste)
1 aji-no-moto (msg)

A Recipe for
Aka Miso (Summer Miso Soup)

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This is a recipe for Aka Miso (Summer Miso Soup) from the recipe cookbook of Recipes-to-go (Asian)

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Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Aka Miso (Summer Miso Soup)

Welcome to the Church of the Holy Cabbage. Lettuce pray.
Author Unknown

Aka Miso (Summer Miso Soup) Directions

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

Serves: 6

Aka Miso (Summer Miso Soup) Recipe brought to you by Recipes To-Go

Aka Miso (Summer Miso Soup) Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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