Miso Soup

For 4 servings.
== Ingredients ==
* ½ package soybean curd, soaked in agenerous amount of water and cut into small cubes
* 20 g wakame seaweed (Latin name: undaria pinnatifida), cut into bite-size
* 4½ cups dashijiru
* 3 tbsp miso
* ½ welsh onion, sliced
* ½ package fried bean curd, parboiled and draind in a strainer and cut into 2 cm sections
* 8 taros
=== Dashijiru ===
* 10 cm konbu
* 5 cups water
* 12 g shaved katsuobushi (dried bonito flakes)
== Directions ==
# Put konbu and katsuo-bushi into water.
# Wipe konbu with a moist cloth.
# Pour 5 cups of water, 10 cm konbu, 12 g kezuri-bushi into the pan.
# Cook over medium heat.
# After the water has boiled, simmer over low heat for 2 – 3 minutes then filter it through a cloth.
# Don't cook over high heat.
# Don't stir it.
=== Dashijiru ===
# Boil Dashijiru. Add taros. Add Miso and dissolve completely. Be careful not to overcook otherwise the Miso flavor will weaken.
# Boil simmer gently about 3 minutes, then add Wakame seaweed, fried bean curd and soybean curd.
# Boil for a while and turn off the heat and add chopped Welsh onions, then serve.
Image:wakame.jpg|Wakame seaweed
Image:miso.jpg|Miso paste.
Image:taro.jpg|Taro corms.
Image:kombu.jpg|Konbu.
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Category:Japanese Soups
Category:Miso Recipes
Category:Tofu Recipes
Category:Wakame Recipes
Category:Kombu Recipes