|Posted on October 17, 2009 at 5:14 AM|
MISO SOUP WITH SWEET POTATO AND TOFU
3 1/2 to 4 tablespoons Mugi, Koji, white or red miso
1/2 satsuma potato or sweet potato, cut in quarters, and then slice each quarter crosswise into 1/2-inch thick pieces (about 1.5 cups)
1 square of soft tofu
2 green onions, sliced thinly
Bring the Dashi and the diced potatoes to a boil in a medium saucepan, then reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes.
n a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes.
Add the Tofu and Simmer for 1 minute. Turn off heat.
Pour the soup into individual bowls.
Sprinkle each bowl with chopped green onion. Serve immediately.