Miso Soup

• 3 cups dashi made from 1 cup katsuobushi or 1/2 cup iriko
• 1/2 cup miso
• 2 tsp. raw sugar
• 1/2 tsp. ajinomoto
• 1 stalk celery
• 1 stalk green onion
• fu (gluten cakes)

Soak fu in water. Put miso in bowl, add little dashi at a time to soften and dissolve miso. Stir well. Strain through sieve into pot. Put on fire until heated – – NEVER BOIL. Add sugar and ajinomoto, celery and fu that have been drained and water squeezed out. Remove from heat before boiling and add onion.

Other ingredients may be used:
For fish soup or other ingredients that need cooking – – cook in 2 cups of water. Dissolve miso in 1 cup of dashi and add to fish stock.
Egg soup – – sprinkle diagonally cut strips of green onion and pour whole eggs into soup.
Ito tamago (egg thread) – – pour egg through large mesh sieve.
Canned food may be added just before removing from fire.