"Miso Soup"

Editor: Mariko

Ingredients (for 2 servings)

2 tpsp miso, 5g kezuribushi
5g (5cm x 5 cm) dashi-konbu(= dried tangle)

2+1/4 cups water

1 pack tofu
Chopped green onion as needed

"kezuribushi" and "dashi-konbu" are used frequently in Japanese recipe as a stuff of stock.

200g thinly sliced Pork loin
2 tablespoons Soy sauce, 1 tablespoon sake, 1/2 teaspoon squeezed ginger
2-3 leaves Lettuce, 1 tablespoon salad oil

Cooking
1.	Wipe dashi-konbu with a napkin. << Before using a napkin, damp a napkin once and squeeze strongly.>> Pour water in a saucepan, and add dashi-konbu. Heat it until boiled up and put kezuribushi in. Turn down the heat and keep it for 3-4 minutes.
2	Skim the harshness and turn off the heat. Keep it for 3-4 minutes. And then take out dashi-konbu, and strain the stock with a strainer.
3	Cut tofu into cube.
4	Transfer the soup stock to the saucepan and put tofu in it. Heat but do not boil. Add miso in the saucepan.
5	Before boiled up, turn off the heat. Point: Do not boil over. Garnish each serving with chopped green onions..

<Note>

Granule stock called "Dashi-no-moto"
is available for miso soup.
In case of using "Dashi-no-moto",
put "dashi-no-moto" in boiled water
first, and keep it for 3-4 minutes.
Turn down the heat and add tofu and miso.

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