| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Square dried kombu -, 4" |
|
|
cleaned with |
|
|
A damp cloth |
| 2/3 |
c |
Bonito flakes, fish flakes |
| 1/3 |
lb |
Enoki mushrooms, reserve |
|
|
some |
|
|
For garnish |
| 2 |
T |
Miso |
| 2 |
|
Scallions, finely sliced |
INSTRUCTIONS
To prepare the dashi, combine the kombu and 4 cups water in a pot, and
bring to a boil. Remove the kelp, and discard. Add the bonito flakes,
stir well, and remove from the heat. Let the flakes settle to the
bottom of the pot, about 30 seconds. Strain the stock through a fine
sieve, discarding the bonito flakes. Return the stock to the pot, and
add the mushrooms. Cook over moderate heat until the mushrooms have
softened, about 3 minutes. In a small bowl, dissolve miso in a
ladleful of dashi. Add dissolved miso to the soup, and stir to
combine. Divide the soup among four bowls, and sprinkle with the
reserved enoki and the scallions. Makes 4 servings. Cuisine:
"Japanese" Source: ""Martha Stewart's Healthy Quick Cook" by Martha
Stewart" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1997 - Clarkson N. Potter -
$32.50" Per serving: 31 Calories (kcal); 1g Total Fat; (16% calories
from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 316mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
0 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by
MM_Buster v2.0n.
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