MISO SOUP WITH CHICKEN & VEGETABLES

      Title: MISO SOUP WITH CHICKEN & VEGETABLES
  Categories: Soups, Japanese
       Yield: 4 Servings
  
            -JUDI M. PHELPS
       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)
            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
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