Yield: 16 Servings

Ingredients

• 4 10-gram sachets instant dashi powder
• 12 cups hot water
• 4 green onions, julienned into 2 1/2-inch lengths
• 2 frozen lobster tails, cut into 1/2-inch medallions
• 600 grams silken tofu, cut into 1/2-inch cubes
• 12 oyster mushrooms, cleaned
• 1/2 cup red miso

Instructions

1. In a saucepan, combine the dashi and hot water.

2. Fill a medium bowl with cold water and place the green onions in the water until they curl. Remove and set aside.

3. Douse the lobster medallions with cornstarch and poach in boiling water for 2 minutes. Remove from water with a slotted spoon.

4. Divide the tofu, green onions, lobster, and mushrooms between 16 bowls.

5. Heat the dashi over medium-high heat: do not boil. Place the red miso into a small sieve, lower the sieve into the dashi, and stir until the miso has dissolved.

6. Remove the sieve and discard remaining miso residue.

7. Pour the dashi into the bowls and serve immediately.