cook

Recipe:

3 1/2 cups Dashi or Dried shitake and konbu seaweed Dashi

3 1/2 to 4 tablespoons Mugi, Koji, white or red miso

1/4 cup, shelled peas

1 age-tofu, sliced into 1/4 inch pieces, crosswise

6 small pearl onions, peeled and quartered

1 baby turnip, sliced into 1/4 inch pieces

 

 

Bring the Dashi and the turnip o a boil in a medium saucepan, then reduce the heat to maintain a simmer for a couple of minutes.  

 

 

In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.

 

 

Add the Age tofu and peas and simmer  for 1 minute. Turn off heat.

Pour the soup into individual bowls.

 

Serve immediately.