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Misoshiru With Chicken And Vegetables
Bring dashi to boil add chicken and vegetables and cook until just tender-crisp.
Add miso as directed in Misoshiru (preceding), heat and blend; adjust seasonings to taste with salt, soy sauce and shichimi.
Garnish with slivered green onions. - 26.441
Simmer the stock in a medium-size saucepan.
Put a strainer over the saucepan and, with a wooden spoon, rub the miso through the strainer.
Simmer until heated through, about 10 minutes.
Pour into individual bowls and garnish with scallions and... - 26.2435
Bring dashi to boil.
Put miso in a small 1/4-inch-mesh sieve, place bottom of sieve in boiling dashi and press miso through sieve with a wooden spoon.
Adjust to taste with more miso, salt and soy sauce.
Garnish with lemon peel and chives.
Pass aji oil. - 27.0639
Place the stock in a large kettle.
Add the onion, leeks and turnip, bring to a boil.
Boil until the turnip is tender.
Add the bamboo, tofu and tuna.
Simmer for 5 minutes.
Serve very hot. - 36.8163