| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Relishes |
6 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Wakame |
| 1 |
|
Spring Onion |
| 6 |
oz |
Tofu |
| 1 |
|
Spring Onion |
| 1 |
|
Diakon, peeled |
| 1 |
|
Spring Onion (all) |
| 18 |
|
Kobana or Yachi-Fu |
| 1 |
|
Powdered Mustard |
INSTRUCTIONS
WASAME AND SPRING ONIONS
TOFU AND SPRING ONIONS
DAIKON AND SPRING ONIONS
FU AND 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
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