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| Home -> [Asian, Condiments, Ethnic, Garnishes, Japanese, Soups] -> [Mishoshiru no-mi (miso soup garnishes) Recipe] |
Mishoshiru no-mi (miso soup garnishes)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Condiments, Ethnic, Garnishes, Japanese, Soups |
Rating: |
0 |
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Ingredients:
| | WASAME AND SPRING ONIONS | | 1/2
| oz | Wakame | | 1
| each | Spring Onion | | | TOFU AND SPRING ONIONS | | 6
| oz | Tofu | | 1
| each | Spring Onion | | | DAIKON AND SPRING ONIONS | | 1
| each | Diakon, peeled | | 1
| each | Spring Onion (all) | | | FU AND MUSTARD | | 18
| each | Kobana or Yachi-Fu | | 1
| each | Powdered Mustard |
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Procedures:
| 1 | Wakame and spring onions soak the wakame in a bowl of warm water for 15 minutes. | | 2 | When soft, strip the leaves fro the tough central vein. | | 3 | Discard the vein. | | 4 | Add sliced onions. | | 5 | Tofu and spring onions when soup simmers, drop in the tofu ans simmer for 1 minute. | | 6 | Pour into bowl, garnish with onions, and serve. | | 7 | Diakon and spring onion cut the 1 inch diakon into strips 1/8" wide and 2" long. | | 8 | Cover the strips with cold water and bring to a boil. | | 9 | Reduce heat and simmer for 5 minutes until vegitable are tender but still firm. | | 10 | When the miso soup begins to simmer, drain the daikon and add it to the soup. | | 11 | Garnish with onions and serve. | | 12 | Fu and mustard soak the dried coutons in cold water for 10 minutes, until they are soft. | | 13 | Squeeze the gently to rid them of their moisture. | | 14 | Bring the miso to a simmering point, drop the croutons and simmer for 1 minute. | | 15 | Pour the sou, add mustard, and serve |
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