Mishoshiru No-Mi (Miso Soup Garnishes)

Title:
Mishoshiru No-Mi (Miso Soup Garnishes)

Yield:
6 Servings

Categories:
Japanese,
Relishes




Ingredients:




--------------------------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.


 From "Recipes-The Cooking of Japan" from Time-Life International, c1965.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip