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Miso Soup

Serves 4.


5 cups dashi
2 tablespoons aka miso (red bean paste)
4 cubes tofu (bean curd)
2 spring onions (scallions), sliced diagonally
2 sliced mushrooms


Bring dashi to the boil, then mix some of the hot liquid with the bean paste in a small bowl, stirring until smooth. Pour mixture back into saucepan, stir well, add bean curd and spring onions and return to the boil. Simmer for a few seconds only.

Ladle into bowls, garnish each with a slice or two of mushroom and serve hot.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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