Miso Broth with Tatsoi-Enoki Salad
1/4cup Yellow miso (shinshu-miso)
4cup
2slc Ginger
1/2tbl Wasabi powder
tbl Rice wine vinegar
1/2tbl Thin soy sauce
2tbl Sliced scallions, green part only
1/2tsp Sugar
1pkt Enoki mushrooms
2cup Tatsoi leaves
1x Soft tofu block cut 1/4" slices
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.
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