Miso soup with chicken & vegetables

Yield: 4 Servings -

Ingredients:

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)

Instructions:

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