| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Eastwest |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Yellow miso, shinshu-miso |
| 4 |
c |
Dashi, see * Note |
| 2 |
|
Ginger |
| 1/2 |
T |
Wasabi powder |
| 1 |
T |
Rice wine vinegar |
| 1/2 |
T |
Thin soy sauce |
| 2 |
T |
Sliced scallions, green part |
|
|
only |
| 1/2 |
t |
Sugar |
| 1 |
|
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 - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 01-19-1999 Recipe by: Ming Tsai Converted by
MM_Buster v2.0l.
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