Title: Miso Broth with Tatsoi-Enoki Salad
Categories: Eastwest
Yield: 4 servings

1/4 c Yellow miso; (shinshu-miso)
4 c Dashi; see * Note
2 sl Ginger
1/2 tb Wasabi powder
1 tb Rice wine vinegar
1/2 tb Thin soy sauce
2 tb Sliced scallions; green part
-only
1/2 ts Sugar
1 pk Enoki mushrooms
2 c Tatsoi leaves
1 Soft tofu block; cut 1/4"
-slices

* 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.

Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK -
(Show # MT-1A16)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

01-19-1999

Recipe by: Ming Tsai

Converted by MM_Buster v2.0l.