Mishoshiru No-Mi (Miso soup garnishes)

Ingredients

• 1-Washame and spring onions
• 1/2 oz. Wakame
• 1 spring onion White part
• 2-Tofu and spring onion
• 6 oz. tofu
• 1 spring onion White part
• 3-Daikon and spring onion
• 1 Daikon peeled
• 1 spring onion (all)
• 4-Fu and Mustard
• 18 Kobana or Yachi-Fu
• 1 powdered mustard(recipe unclear- 1 tsp?)

Directions

#1-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.

#2-When the soup simmers, drop in the tofu and simmer for 1 minute. Pour into bowl, and garnish with onions.

#3-Cut the 1- inch Daikon 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 or until vegetable is 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.

#4-Soak the dried croutons in cold water for 10 minutes, until they are soft. Squeeze them gently to rid them of their moisture. Bring the Miso soup to a simmering point, drop the croutons and simmer 1 minute, stir in the mustard and serve.

Submitted 6/13/05.
Source: ColoStateEDU
Submitted By: Eileen Werth
crzylegs@erols.com
Mishoshiru No-Mi (Miso soup garnishes)