half c Aka miso (red soybean paste) Aji-no-moto (msg) Place the ichiban dashi in a 2 litre saucepan and set a sieve over the pan. With the back of a large spoon, rub the miso through the sieve, moistening it from time to time with some of the dashi to help force it through more easily. Bring the soup to a simmer over moderate heat. Then remove from the heat and stir in a small pinch of MSG. Pour the soup into bowls, add misoshiru no-me (miso soup garnish see recipes) and serve at once. If the soup seems to be seperating, stir to recombine it. Miso soups are sweeter than other Japanese soups and usually are served toward the end of a formal Japanese meal.