|Dashi stock||3 Cup (48 tbs)|
|Shiromiso/Akamiso||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Lemon peel||1 Tablespoon|
|Minced chives||1 Teaspoon|
Bring dashi to boil.
Put miso in a small 1/4-inch-mesh sieve, place bottom of sieve in boiling dashi and press miso through sieve with a wooden spoon.
Adjust to taste with more miso, salt and soy sauce.
Garnish with lemon peel and chives.
Pass aji oil.