Miso soup with tofu and onions
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For 2 people: 2 cups vegetable stock or water-1 small sliced onion 2 to 3 tablespoons of finely-from Hatcho miso, red or barley-1 1/2 to 1 ounce and pound or tofu, cut into cubes of a centimeter of side-a pinch of chilli to 7 spices
Put the dashi and the onion in a saucepan, cover and let take to boil.
Reduce the heat and cook for about 4 or 5 minutes.
In a small cup beat the miso with half a cup of broth, then pour it into the pot around. (Or you can pass the miso with a colander, dipping it partially into the Pan and stirring and pressing the miso with the back of a wooden spoon. If you wish, you can add to the soup any grains of wheat or soybeans were in strainer.)
Gently mix the soup, add the tofu cubes and bring to boil; immediately switch off the flame.
Season with chili powder and serve immediately, possibly according to Japanese tradition, in lacquered Lidded bowls.
(Thanks to Parama Karuna)