Hello all.  Hope all is well.  Here is the basic method for preparing miso soup.  This recipe calls for an ingredient that is a vital in Japanese cuisine.  This ingredient is called 'Dashi'.  To make real, authentic dashi(ichiban dashi), is very difficult.  It can take a person many years to perfect.  I myself havent perfected it yet.  I may go into making ichiban dashi but for now, there's this great product that can be purchased at one of the stores I've mentioned in a previous BLOG entry, called 'Hon Dashi' or 'Dashi granules'.  A company that I trust is a company called 'AJINOMOTO', and they make excellent 'Hon dashi' along a lot of great products.  Very simple, very basic, recipe yields 4 servings.  Good luck and ENJOY!!!!

Please read through first, then try making the recipe.  I go into a lot of things in between steps but, I think that you should know why things are  done a certain way, etc. etc.  I think that it's important to know so.....

 Here's what you do, the most important part of a chef's job is prep work, and this recipe calls for minimal but some prep work.  First you'll need to cut the scallions and tofu.  This is an important step because I believe if you cut certain things a certain way, the difference in taste would be tremendously different.  This is the way I think is best.  When your dealing with fresh vegetables, you should always wash them serveral time before the time of use.  Wash and if dirty, peel off the first layer on the scallions and chop the scallions as thin as you can to 1/2 inch slices.  SLICE SCALLIONS AS THIN AS POSSIBLE!!!  Then take the tofu out of the carton, lay it on the cutting board and cut the tofu in half and then into 1/8 peices.  Sounds complicated but it's really not.  Cut the tofu sideways, then cut the tofu into 4's.  Now you'll need a medium saucepan over medium-high heat. Combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup.  Be sure to wash the scallions before it goes into the soup.  What I recommend you do is after cutting them is, in a strainer with a bowl underneath, put scallions and run under cold water 3-5 minutes.  The longer the better.  The reason for this is because scallions are very powerful in taste and scent.  You'll see when you chop them(remember THIN).  Running them under water allows some of that smell and taste to wash out so you're left with a crisp, refreshing product. Now simmer gently for 2 to 3 minutes before serving.

There you have it.  I apologize for all the writing, but I think going into it in depth is the best way.  Good luck!! I know you'll do just fine.  If there are any recipes that you'd like to see on the BLOG, please e-mail me at: tat@taikorestaurant.com.  Thanks for reading, see you next time!!