| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eastwest | 4 | servings | ||
INGREDIENTS
| 1/4 | c | Yellow miso; (shinshu-miso) |
| 4 | c | Dashi; see * Note |
| 2 | sl | Ginger |
| 1/2 | tb | Wasabi powder |
| 1 | tb | Rice wine vinegar |
| 1/2 | tb | Thin soy sauce |
| 2 | tb | Sliced scallions; green part only |
| 1/2 | ts | Sugar |
| 1 | pk | Enoki mushrooms |
| 2 | c | Tatsoi leaves |
| 1 | Soft tofu block; cut 1/4" slices |
INSTRUCTIONS
* Note: See the "Dashi" recipe which is included in this collection. 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. This recipe yields 4 servings. Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A16) Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 01-19-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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