SUMO SALMON MISO SOUP

Steps:

• Dashi is a Japanese fish stock.
• There are several ways to make this.
• You can purchase powder at most grocery stores and reconstitute it following the package directions or you can get the"tea-type" baggies of bonito stock and boil these.
• The teabags have the correct amount of bonito flakes sealed into a little bag.
• I always use the teabag bonito because there is no added MSG.
• You can also make homemade fish stock, but be careful not to add too much salt.
• Vegetable stock would be a fair substitute.
• Bring the dashi to a boil in a large stock pan and add the carrots and potatoes.
• Reduce heat to simmer and cook 10 minutes or until carrots and potatoes are about cooked through.
• Add cabbage to pan.
• Cook for 1-2 minutes or until cabbage is just crisp.
• Put miso (starting with the lesser amount) into a sieve.
• Dip the sieve into the stock and melt the miso into the soup.
• The purpose of the sieve is to make sure there are no big miso chunks in the soup.
• You can also disslove the miso into some hot dashi and slowly add it in.
• Make sure to taste as you add the miso-- too much will make the soup salty.
• Adjust miso to taste.
• In general, one TBS per cup of water is sufficient, but miso can vary greatly in strength and saltiness.
• Add tofu cubes gently.
• Add salmon pieces to top of pan and push carefully into the soup.
• Simmer until the salmon is cooked through.
• When salmon is cooked, portion out the salmon pieces, vegies, and tofu to individual serving bowls.
• If desired, break into the soup an egg for each person and"poach" it.
• Put this on top of each portion.
• Taste the miso soup and adjust miso as necessary.
• Pour the miso soup over the top of the salmon, vegie, tofu, and egg bowls.
• Serve with rice.