| 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 |
tb |
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
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