味噌汤
成分：
- 6 杯水
- 1 大块昆布（约 4 英寸）
- 1/2 鲣鱼片
- 1/4 杯白味噌
- 4 oz.enoki 蘑菇（可选）
- 4 盎司丝豆腐，切成 1/2 英寸的方块
- 1/4 c. 葱片，用于装饰
烹饪：
- 做大石：在一个大锅里用中火加热，把水和昆布煮沸。 水开始沸腾后立即取出昆布。 加入鲣鱼片，煮沸，煮5分钟。 关火，让鲣鱼浸泡 15 分钟，然后滤出鲣鱼片。
- 把大石放回炉子里，用中火炖。 加入味噌搅拌至溶解，然后加入蘑菇。 加入豆腐，煮2分钟。 不要煮沸。
- 用葱装饰即可食用。
MISO SOUP
Ingredients:
- 6 c. water
- 1 large piece kombu (about 4″)
- 1/2 c. bonito flakes
- 1/4 c. white miso
- 4 oz. enoki mushrooms (optional)
- 4 oz. silken tofu, cut into 1/2″ cubes
- 1/4 c. sliced scallions, for garnish
Cooking:
- Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Stir in bonito flakes and bring to boil, let boil 5 minutes. Turn off heat and let bonito steep for 15 minutes then strain out bonito flakes.
- Return dashi to stove and bring to a simmer over medium heat. Whisk in miso until dissolved then add mushrooms. Add tofu and simmer 2 minutes. Do not boil.
- Garnish with scallions to serve.