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starlight
08-05-2007, 12:47 PM
This is Antony Worrall Thompson's Miso soup recipe:
Serves 4

1 Leek, waashed and very thinly sliced
225g (8oz) tofu, cut into small cubes
850ml (1 1/2 pints) good quality dashi (soup stock available in Japanese supermarkets and now many Western stores)
3 tbsps red miso paste

Divide the leek into four soup bowls, add equal amounts of chopped tofu to each bowl.
Hest the dashi in a saucepan until boiling, reduce heat and allow to simmer. Ladle a small amount of the hot dashi into a bowl and add the red miso, whisking to combine. Pass this mixture througha fine meshed sieve and pour the strained liquor back into the simmering stock. Continue to gently heat but do not allow to reboil.
Ladle the hot stock over the tofu and leeks and serve immediately.

I have not tried this recipe myself so if you do give it a go, I'd love to hear what you thought of it :)

bibbi
08-06-2007, 04:05 PM
Hi starlight! :D

Thanks for posting that link. I really like miso soup. :D

Take care,
Anne :)