SOUP MISO

ingredients:
1200 Ml Dashi Broth
8 Cm Kombu / kelp
50 Gram Miso
300 gram fillet of red snapper fish meat / red snapper (Cut 2x5 cm)
200 Gram Know silk / know Japanese (Cut stebal 1.5 cm)
Stem leaves 2 onions (cut into pieces 3 cm)
100 Gram watercress leaf / leaf spinach
60 Gram dried Shitake mushrooms (soak in warm water)
HOW TO MAKE:
1. Heat the dashi to a boil.
2. Put kombu, simmer 15 minutes
3. Add the miso and fish fillet, tofu and mushrooms sitake, and cook until meat, tofu and mushrooms soft textured
4. Prior to his appointment add the chopped spinach / watercress, and scallions
5. Serve hot