Miso Broth with Tatsoi-Enoki Salad

Yield:
4 servings
Level:
Easy
Ingredients
  • 1/4 cup yellow miso (shinshu-miso)
  • 4 cups dashi
  • 2 slices 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 package enoki mushrooms
  • 2 cups tatsoi leaves
  • 1 block soft tofu, 1/4-inch slices
Directions

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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