|Posted on October 18, 2009 at 4:00 PM|
3 1/2 to 4 tablespoons Mugi, Koji, white or red miso
1 corn, shucked
3 spinach leaves, sliced thinly, 1/4 inch thick
2 napa cabbage leaves, sliced thinly, 1/4 inch thick
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 add the corn and napa cabbage until they are tender, about 2 minutes.
In 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 spinach and Simmer for 1 minute. Turn off heat.
Pour the soup into individual bowls.
Sprinkle each bowl with chopped green onion. Serve immediately.