Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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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