| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Soups |
2 |
Servings |
INGREDIENTS
| 2 1/2 |
pt |
Ichiban Dashi |
| 4 |
oz |
Aka Miso Paste |
| 2 1/2 |
pt |
Ichiban Dashi |
| 1/2 |
lb |
Shiro Miso Paste |
| 2 1/2 |
pt |
Ichiban Dashi |
| 4 |
oz |
Aka Miso Paste |
| 4 |
oz |
Shiro Miso Paste |
INSTRUCTIONS
AKA MISO
SHIRO MISO
AWASE MISO
Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the
pan. Rub in the Miso. Bring the soup to simmering point over a moderate
heat, remove from heat and add a pinch of MSG. Add a garnish (Misoshiro
No-mi) and serve at once.
From "Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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