Title: Mishoshiru No-Mi (Miso Soup Garnishes)
Categories: Spread Oriental
Yield: 6 Servings
| WASAME AND SPRING ONIONS |
| 1/2 | oz | Wakame |
| 1 | | Spring Onion |
| TOFU AND SPRING ONIONS |
| 6 | oz | Tofu |
| 1 | | Spring Onion |
| DAIKON AND SPRING ONIONS |
| 1 | | Diakon, peeled |
| 1 | | Spring Onion (all) |
| FU AND MUSTARD |
| 18 | | Kobana or Yachi-Fu |
| 1 | | Powdered Mustard |
WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15
minutes. When soft, strip the leaves fro the tough central vein. Discard
the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop
in the tofu ans simmer for 1 minute. Pour into bowl, garnish with onions,
and serve. DIAKON AND SPRING ONION
Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver the
strips with cold water and bring to a boil. Reduce heat and simmer for 5
minutes until vegitable are tender but still firm. When the Miso soup
begins to simmer, drain the Daikon and add it to the soup. Garnish with
onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for
10 minutes, until they are soft.
Squeeze the gently to rid them of their moisture. Bring the Miso to a
simmering point, drop the croutons and simmer for 1 minute. Pour the sou,
add mustard, and serve.