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Miso Soup
Recipe Submitted by: Bill Spalding
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
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)




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.

Source-
COOKING RIGHT SHOW #CR9751


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