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Miso Soup With Chicken & Vegetables

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MISO SOUP WITH CHICKEN & VEGETABLES
 Categories: Soups, Japanese
      Yield: 4 Servings
 
           -JUDI M. PHELPS
      6 c  Dashi (soup stock)
    1/4 c  Chicken breast
    1/2 c  Carrots; finely chopped
      1 c  Potatoes; finely diced
      2    Scallions; chopped
           -finely
    1/2 c  Miso (bean paste)
           Sansho (Japanese pepper),
           Minced,
           Dashi (Soup Stock)
           (optional)
      1    Nori (Japanese seaweed)
      5 c  Water
      1 c  Flaked dry bonito
  1 1/2 ts Salt
      1 ts 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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