Title: Miso Soup (Miso Shiru)
Categories: Japanese, Soups
Yield: 1 Servings

5 c Dashi
4 tb Soybean paste (red or white)
1/4 c Dried seaweed (wakame)
Cubed soft tofu
1 Green onion

Boil dashi. Add soybean paste and turn down heat. Cook for a matter of
moments. Cool and strain through a sieve. Reheat. Soften seaweed in
lukewarm water, tofu and thinly sliced scallions. Serve.
Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland
on Nov 10, 1997