| How To Cook: |
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1. Place the 6 cups of dashi in a 2-quart saucepan and set a sieve over the pan.
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2. With the back of a large spoon, rub the miso (aka, shiro or a combination of the two) through the sieve, moistening it from time to time with some of the dashi to help force it through more easily.
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3. Bring the soup to a simmer over moderate heat. Then remove from the heat and stir in a small pinch of MSG.
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4. Pour the soup into bowls, add a garnish and serve at once. If the soup seems to be separating, stir to recombine it.
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