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What You Need:
(To Serve: 6)
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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
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Translate this recipe:
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| How To Cook: |
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1. Prepare the garnishes for miso soups before the soup is heated.
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WAKAME AND SCALLIONS:
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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.
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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.
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TOFU AND SCALLIONS:
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1. When the soup simmers, drop in the tofu and simmer 1 minute. Pour into soup bowls, garnish with scallions, and serve.
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DAIKON AND SCALLIONS:
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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.
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2. Reduce the heat to low and simmer for about 5minutes, or until the vegetables are tender but still slightly firm.
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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.
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FU AND MUSTARD:
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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.
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2. Bring the miso soup to a simmer, drop in the croutons and simmer for 1 minute.
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3. Pour the soup into individual soup bowls, add a drop of the mustard paste to each bowl, and serve at once.
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