Miso Soup

Go to a Japanese restaurant and you're going to get a bowl of yummy Miso soup.  For at home you can find instant Miso soup packages in most markets, but the soup made from scratch, which takes time, is a whole lot better. The ingredients are available at most Asian grocery stores.

Miso Soup

1 ounce niboshi (dried sardines)

4-1/4 cup water

Gut niboshi and remove the heads. Put water in a deep pot and soak niboshi for 30 minutes to one hour. Put on medium heat and bring to a boil. Turn down the heat to low and let simmer for about 5 minutes, skimming off any foam that rises to the surface. Remove from heat. Strain the broth through a paper towel. Makes 4 cups.

3 cups niboshi dashi soup stock

1 block firm tofu

4 tablespoons white miso paste

1/4 cup chopped green onion

Put niboshi dashi soup stock in a pot and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pot and dissolve miso in it. Gradually return the miso mixture to the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put the miso in.

Serve in nice lacquered Japanese or porcelain Chinese soup bowls.