Miso Soup

Description
For 4 servings.

Ingredients

 * ½ package soybean curd, soaked in agenerous amount of water and cut into small cubes
 * 20g wakame seaweed (latin name: undaria pinnatifida), cut into bite-size
 * 4½ cup dashijiru
 * 3 tbsp miso
 * ½ welsh onion, sliced
 * ½ package fried bean curd, parboiled and draind in a strainer and cut into 2 cm sections
 * 8 taros

Dashijiru

 * 10 cm konbu
 * 5 cups water
 * 12g shaved katsuobushi (dried bonito flakes)

Directions

 * 1) Put konbu and katsuo-bushi into water.
 * 2) Wipe konbu with a moist cloth. Pour 5 cups of water, 10 cm konbu, 12g kezuri-bushi into the pan. Cook over medium heat.
 * 3) After the water has boiled, simmer over low heat for 2–3 minutes then filter it through a cloth.
 * 4) Don't cook over high heat. Don't stir it.

Dashijiru

 * 1) Boil Dashijiru. Add taros. Add Miso and dissolve completely. Be careful not to overcook otherwise the Miso flavor will weaken.
 * 2) Boil simmer gently about 3 minutes, then add Wakame seaweed, fried bean curd and soybean curd.
 * 3) Boil for a while and turn off the heat and add chopped Welsh onions, then serve.