Miso broth with tatsoi-enoki salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Yellow miso; (shinshu-miso) |
| 4 | cups | Dashi; see * Note |
| 2 | slices | Ginger |
| ½ | tablespoon | Wasabi powder |
| 1 | tablespoon | Rice wine vinegar |
| ½ | tablespoon | Thin soy sauce |
| 2 | tablespoons | Sliced scallions; green part only |
| ½ | teaspoon | Sugar |
| 1 | pack | Enoki mushrooms |
| 2 | cups | Tatsoi leaves |
| 1 | Soft tofu block; cut 1/4\" slices | |
Directions
* Note: See the "Dashi" recipe which is included in this collection.
To make broth, mix miso with dashi and add ginger. On medium heat, bring to a simmer. Let simmer for 5 minutes then remove ginger. In a small bowl, make a paste with the vinegar and wasabi. Whisk in soy, scallions and sugar. Check for seasoning. Toss vinaigrette with enoki and tatsoi. In soup bowls, gently place 1 slice of tofu and ladle the broth on top. Place a small mound of salad on the tofu. This recipe yields 4 servings.
Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A16)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
01-19-1999
Recipe by: Ming Tsai
Converted by MM_Buster v2.0l.