Miso Broth With Tatsoi-Enoki Salad

Course : Salads
Serves: 4
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1/4 cup yellow miso called shinshu-miso
4 cups dashi
2 slices ginger
1/2 tablespoon wasabi powder
1 tablespoon rice wine vinegar
1/2 tablespoon thin soy sauce
2 tablespoons sliced scallion greens
1/2 teaspoon sugar
1 package enoki mushrooms
2 cups tatsoi leaves OR mizuna leaves OR other field greens
1 piece soft tofu cut into 1/4-inch slices

Preparation / Directions:

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.

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