Miso Broth With Tatsoi-Enoki Salad

Recipe Ingredients

1/4 cup	59ml	Yellow miso (shinshu-miso)
4 cups	948ml	Dashi - see * Note
2		Ginger
1/2 tablespoon	7.5ml	Wasabi powder
1 tablespoon	15ml	Rice wine vinegar
1/2 tablespoon	7.5ml	Thin soy sauce
2 tablespoons	30ml	Sliced scallions, green part only
1/2 teaspoon	2.5ml	Sugar
1		Enoki mushrooms
2 cups	80g / 2.8oz	Tatsoi leaves
1		Soft tofu block - cut 1/4" slices

Recipe Instructions

* 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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