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  Added: Apr 12, 2007  •  Visited (1558)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Miso Soup Garnishes
(Misoshiru No - Mi)
What You Need:
WAKAME AND SCALLIONS
  • ½ ounce wakame (dried seaweed)
  • 1 scallion, including the green stem, sliced into very thin rounds

    TOFU AND SCALLIONS
  • A 6-ounce cake of fresh, canned or instant tofu (soybean curd), cut into ¼-inch dice
  • 1 scallion, including the green stem, sliced into very thin rounds

    DAIKON AND SCALLIONS
  • A 1-inch piece of daikon (Japanese white radish), peeled, or substitute 1 large icicle radish or white turnip, peeled
  • 1 scallion, including the green stem, sliced into very thin rounds

    FU AND MUSTARD
  • 18 kohana-fu or yachiyo-fu (pressed wheat-cake croutons)
  • 1 teaspoon powdered mustard, mixed with just enough hot water to make a thick paste and set aside to rest for 15 minutes

  • How To Cook:
    1. Prepare the garnishes for miso soups before the soup is heated.

    WAKAME AND SCALLIONS:
    1. Soak the firm wakame in a bowl of warm water for 15 minutes. When soft, strip the leaves from the tough center vein and discard the vein.

    2. Chop the leaves coarsely and set them aside. Bring the miso soup to a simmer, drop in the wakame, simmer for 1 minute, then pour into individual soup bowls. Garnish with the sliced scallions and serve.

    TOFU AND SCALLIONS:
    1. When the soup simmers, drop in the tofu and simmer 1 minute. Pour into soup bowls, garnish with scallions, and serve.

    DAIKON AND SCALLIONS:
    1. Cut the 1-inch piece of daikon (or the icicle radish or turnip) into strips 1/8 inch wide by about 2inches long. Cover the strips with cold water in a 1-quart pan and bring to a boil over high heat.

    2. Reduce the heat to low and simmer for about 5minutes, or until the vegetables are tender but still slightly firm.

    3. When the miso soup begins to simmer, drain the daikon and add it to the soup. Pour into individual soup bowls, and garnish with the scallions.

    FU AND MUSTARD:
    1. Soak the dried croutons in cold water for about 10 minutes, or until they are soft. Squeeze them gently to rid them of their moisture.

    2. Bring the miso soup to a simmer, drop in the croutons and simmer for 1 minute.

    3. Pour the soup into individual soup bowls, add a drop of the mustard paste to each bowl, and serve at once.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Vegetables » Scallions
    Main Ingredient » Tofu
    Main Ingredient » Herbs & Spices » Mustard
    Dish » Sauces & Condiments

     





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