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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Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet. |
| Albert Einstein (1879-1955) |
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
This Recipe for Aka Miso (Summer Miso Soup) is one of thousands in the Recipes-to-go Ethnic Cookbook.
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If you enjoy this Aka Miso (Summer Miso Soup) Recipe - you should enjoy the recipe collections you can find on the websites below:
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This is a recipe for Aka Miso (Summer Miso Soup) from the recipe cookbook of Recipes-to-go (Ethnic)
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Herb Tip |
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