Ingredients

• 2  cups prepared instant dashi, made according to package directions*
• 5  tablespoons shiro miso (white soybean paste)
• 4  ounces tofu, diced
• 2  small green onions, chopped
•   Slivered lemon peel (optional)

Directions

1. Heat prepared dashi in a saucepan just to boiling. Dissolve miso in 1/2 cup of water and add with tofu in dashi. Return just to boiling, then remove from heat.

2. To serve, pour soup into three serving bowls. Sprinkle each serving with green onions and, if desired, lemon peel. Makes three (3/4 cup) servings.

*Cook's Tip: Dashi is a fat-free and protein-rich stock made in minutes by soaking dried bonito fish (katsuobushi) and dried kelp (kombu) in water. The stock smells of the ocean and enhances the flavors of many foods. Dashi also comes in instant forms, granules and tealike infusion bags, which many home cooks use for convenience.

Nutrition Tip: Compare instant dashi labels, as the salt content can be quite high in some. To reduce sodium further, use less miso, which contains over 626 mg. sodium per tablespoon.

Recipe adapted from Cooking With Love, published by and vailable from the Japanese-American National Museum.

Food Exchanges: 1/2 Starch, 1/2 Meat