2 cups red or white miso -- or more to taste
2 gal. dashi or diluted chicken stock
2 lbs. Fresh shiitake mushrooms -- stems
removed/sliced
3 1/2 Cake tofu -- drained,diced
3 Cup chopped watercress
Hot pepper sesame oil (optional)
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In a small bowl soften the miso by stirring
in cups of warm dashi. Mixture should be
very smooth like a thick sauce.
Gradually stir softened miso into remaining
dashi and bring to a simmer in a pot
over
moderate heat.
Add the mushrooms and tofu and simmer gently
until mushrooms are just tender. Be careful
not to boil soup. Add watercress and ladle
into warm bowls and serve immediately.
For service, place a drop or two of hot pepper
sesame oil in each bowl.
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