Recipe#25033

Title: Mishoshiru No-Mi (Miso Soup Garnishes)

From:arlenes@holly.ColoState.EDU
Date: Mon, 22 Apr 1996 23:04:30 -7 

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.