| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Red or white miso; or more to taste |
| 3 1/2 |
c |
Dashi or diluted chicken stock |
| 3 |
oz |
Fresh shiitake mushrooms; stems removed/sliced |
| 1/3 |
|
Cake tofu; drained,diced |
| 1/3 |
c |
Watercress leaves; loosely packed Garnish– |
|
|
Hot pepper sesame oil (optional) |
INSTRUCTIONS
In a small bowl soften the miso by stirring in tablespoonfuls of warm
dashi. Mixture should be very smooth like a thick sauce. Gradually stir
softened miso into remaining dashi and bring to a simmer in a pot over
moderate heat.
Add the mushrooms and tofu and simmer gently until mushrooms are just
tender. Be careful not to boil soup. Add watercress and ladle into warm
bowls and serve immediately. Place a drop or two of hot pepper sesame oil
in each bowl if desired.
Yield: 4 servings
DASHI STOCK:
1 quart cold water 1 one ounce piece of konbu seaweed 1 ounce dried bonito
flakes (katsno)
Add water and konbu to a soup pot and heat slowly to a bare simmer. This
should take at least 8 minutes. Do not boil -- konbu develops a strong odor
and off flavor if boiled. Remove konbu and add bonito. Bring to a boil and
then immediately remove from heat (this is done to insure a clear stock).
Allow the bonito flakes to begin to settle to the bottom of the pot. Strain
stock through a cheesecloth lined strainer.
Recipe By : COOKING RIGHT SHOW #CR9751
Posted to EAT-L Digest 21 October 96
Date: Tue, 22 Oct 1996 10:44:52 -0400
From: Bill Spalding <billspa@ICANECT.NET>
NOTES : Show: 10/18/9 From SUNNY West Palm Beach, FL
A Message from our Provider:
“A spirit of thankfulness is one of the most distinctive marks of a Christian whose heart is attuned to the Lord. Thank God in the midst of trials and every persecution. #Billy Graham”