Miso Broth With Tatsoi-Enoki Salad Recipe - Cooking Index
Miso Broth With Tatsoi-Enoki Salad Recipe - Cooking Index
| 1/4 cup | Yellow miso (shinshu-miso) | |
| 4 cups | Dashi - see * Note | |
| 2 x | Ginger | |
| 1/2 tablespoon | Wasabi powder | |
| 1 tablespoon | Rice wine vinegar | |
| 1/2 tablespoon | Thin soy sauce | |
| 2 tablespoons | Sliced scallions, green part only | |
| 1/2 teaspoon | Sugar | |
| 1 x | Enoki mushrooms | |
| 2 cups | Tatsoi leaves | |
| 1 | Soft tofu block - cut 1/4" slices |
* 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.
Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A16)
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