Miso Soup with Tofu
1 cup iriko or dried shrimp
6 cups water
3/4 cup miso
3/4 cube tofu
3/8 cup green onions
Wash the iriko, add the water, bring to boiling point and let simmer for 15 minutes. Discard the iriko. Put the miso in a bamboo strainer, add iriko stock a little at a time, and stir until all the miso is pressed out. Cut tofu in half-inch cubes and add to the stock. Gradually bring to boiling point, then remove from the fire. Add finely chopped green onions and serve. Since prolonged heating destroys the mild flavor of miso, all dishes containing it should be cooked only long enough to bring them to boiling point.
