| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Soups |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Carrots; sliced |
| 1/4 |
c |
Fresh garlic chives; minced |
| 3 |
|
Fresh lovage or celery leaves |
| 3 |
|
Romaine lettuce or Swiss chard leaves; torn into pieces |
| 4 |
|
Dried cloud ear or shiitake mushrooms |
| 1 |
|
6 inch piece dried arame, dulse, or tombu seaweed |
|
|
(package) |
| 1 |
sm |
Fresh or dried hot red pepper |
| 2 |
tb |
Rice wine vinegar |
| 1 |
qt |
Water |
| 1 |
c |
Dry white wine |
| 1 |
ts |
Dark sesame oil |
| 1/2 |
lb |
Firm tofu; cut into 1/2-inch |
|
|
Pieces |
| 2 |
tb |
Rice or barley miso sauce |
|
|
Garlic chive leaves; for garnish |
|
|
Garlic chive flowers; for garnish |
|
In |
a large heavy pot, combine all the ingredients above the line. |
INSTRUCTIONS
Bring to a boil, then cover, lower the heat to medium-low, and simmer for
30 minutes.
Remove the mushrooms and slice thinly, discarding the tough portions.
Strain the broth and return it to the pan. Add the tofu and
mushrooms and simmer for 5 minutes. Dissolve the miso in a small amount of
the broth, stir it into the soup, then immediately remove the pot from the
heat. Garnish with minced garlic chive leaves and serve at once.
Substitution for the Chinese garlic chives: 1 clove garlic and twice as
much volumn of fresh chives.
Posted to MC-Recipe Digest V1 #198
Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : This recipe makes one Japanese Miso - a seawood and mushroom=
flavored vegetable broth. Strain the broth and return mushrooms to
pot. =
Then add tofu, Chinese chives, and agar (a thickener made from
seaweed).=20
Quick soup: check the import section of the grocery. Buy 1
envelop=
(or box) Japanese Miso with Mushroom. Make according to package
directions.=
Taste and add red pepper flakes and a little rice vinegar to
taste. Add=
tofu and heat through. The packaged soup contains the agar to
thicken the=
broth. Do add Chinese chive. (I've used society garlic - well
cleaned.)
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