Bring to a simmer in a medium saucepan:
4 C Dashi (see Lesson)
Season with
1 tsp. soy sauce
Splash of sake (optional)
Stir in and simmer until barely tender, 2 to 3 minutes:
1 small carrot, peeled, halved
lengthwise, and thinly sliced
One 2-inch piece of daikon radish,
peeled, halves lengthwise, and thinly sliced
Place in a small bowl:
3 Tbsp. light-colored miso, such
as shiro mugi miso (barley-enriched miso)
Add about 1/4 C of the warm dashi and whisk to dissolve the miso; then
whisk this mixture back into the soup. Divide among 4 bowls:
1 small scallion, chopped
2 ounces firm tofu, cut into small
cubes
Ladle the hot miso-thickened broth and vegetables into the bowl.
Serve immediately.
Source: Joy Of Cooking |
