-----------------WASAME AND SPRING ONIONS-----------------
1/2 oz Wakame
1 Spring onion
------------------TOFU AND SPRING ONIONS------------------
6 oz Tofu
1 Spring onion
-----------------DAIKON AND SPRING ONIONS-----------------
1 Diakon; peeled
1 Spring onion (all)
----------------------FU AND MUSTARD----------------------
18 Kobana or yachi-fu
1 Powdered mustard
WAKAME AND SPRING ONIONS
Soak the Wakame in a bowl of warm water for 15 minutes. When soft,
strip the leaves from the tough central vein. Discard the vein. Add
sliced onions.
TOFU AND SPRING ONIONS
When soup simmers, drop in the tofu and simmer for 1 minute. Pour
into bowl, garnish with onions, and serve.
DIAKON AND SPRING ONION
Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver the
strips with cold water and bring to a boil. Reduce heat and simmer
for 5 minutes until vegetables are tender but still firm. When the
Miso soup begins to simmer, drain the Daikon and add it to the
soup. Garnish with onions and serve.
FU AND MUSTARD
Soak the dried croutons in cold water for 10 minutes, until they are soft.
Squeeze the gently to rid them of their moisture. Bring the Miso
to a simmering point, drop the croutons and simmer for 1 minute.
Pour the soup, add mustard, and serve.
