Served as starter. Vegetarian dish.

Japanese

6 cup Ichiban Dashi

1/2 cup Aka Miso (Red Soybean paste)

Aji-no-moto(MSG)

Place the ichiban dashi in a 2 quart saucepan and set a sieve over the pan. With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with some of the dashi to help force it through more easily. Bring the soup to a simmer over moderate heat. Then remove from the heat and stir in a small pinch of MSG. Pour the soup into bowls, add misoshiru no-me (miso soup garnish - see recipes) and serve at once. If the soup seems to be separating, stir to recombine it.

Serves: 6

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