Aka Miso

1. 1

   Place the ichiban dashi in a 2 quart saucepan and set a sieve over the pan.

2. 2

   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.

3. 3

   Bring the soup to a simmer over moderate heat.

4. 4

   Then remove from the heat and stir in a small pinch of MSG.

5. 5

   Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once.

6. 6

   If the soup seems to be seperating, stir to recombine it..

No additional tips available.