Mishoshiru No-Mi (Miso Soup Garnishes)

Course : Dips
Serves: 6
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Ingredients:

-----wasame and spring onions-----
1/2 ounce wakame
1 bunch spring onion
-----tofu and spring onions-----
6 ounces tofu
1 bunch spring onion
-----daikon and spring onions-----
1 medium diakon -- peeled
1 bunch spring onion -- (all)
-----fu and mustard-----
18 pieces kobana or yachi-fu
1 tablespoon powdered mustard
 

Preparation / Directions:

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 and 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 vegetable 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 croutons 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 soup, add mustard, and serve.


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