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Miso Soup With Chicken & Vegetablessoups, japanese 6 cup dashi (soup stock) 1/4 cup chicken breast 1/2 cup carrots; finely chopped 1 cup potatoes; finely diced 2 scallions; chopped finely 1/2 cup miso (bean paste) 1 sansho (japanese pepper), 1 minced, 1 dashi (soup stock) 1 (optional) 1 nori (japanese seaweed) 5 cup water 1 cup flaked dry bonito 1 1/2 teaspoon salt 1 teaspoon soy sauce In a saucepan, bring the dashi to a boil. Remove the chicken from the bone and dice. Add the vegetables and the chicken to the stock and cook low, until tender. Add the miso and cook gently another 5 minutes. Remove from heat and pour into soup bowls. Sansho may be added when serving. Rinse the nori well and place in the water in a saucepan. Bring to a boil quickly and remove the nori. Add the bonito to the still boiling broth, then remove from heat immediately and let stand about 2 minutes. Strain through a clean cloth and season with salt and soy sauce. Judi's Notes: 1) Dashi is a fish stock that is light and clear used in Japanese cooking as a soup base. 2) The recipe does not specify how much Nori (seaweed) to use. It states a quantity of 1. Try using a 5-inch piece from a sheet of Nori and if that is weak put in more. Source: Cookbook USA Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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