| 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 - 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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