Miso Soup

When I lived in Portland, I had a wonderful housemate named Sally, who owned a sushi-making business. Her parents, Lily and Hamilton lived next door, and Lily -- who grew up in Japan -- made sushi too, and Ham helped deliver it.  I also worked for and with Sally -- both making and delivering sushi (and also we were in a band together.) Looking back, I can see that that was one the happiest times of my life. While we all lived in that configuration, Lily, who was an excellent cook and seamstress, having gotten her degree in Japan in home economics, taught me how to make a basic, simple miso soup, starting with her favorite no-MSG dashi. She also taught me that miso soup makes a most excellent breakfast. She also taught me that you should never boil the miso, so you don't stop its health-bearing fermentation process. She also sewed one of my bridesmaid's dresses, but that's another story entirely. Here's her recipe: Slice an onion very thin. Sautée it in a small pot in some oil, but not too much oil, until soft. Pour in 2 quarts of water and a packet (1+tsp) of mutenka hon katsuo (bonito and tangle mushroom extract) dashi. Bring to a boil, let boil for a minute or two. Turn off the heat. Mix some of the hot broth into 2-3 TBS miso. Mix into a paste, and then pour back into the hot water, stir to mix. Add some cut-up tofu, and a few leaves of any kind of greens (but usually spinach.)