Recipe - Mishoshiru No-Mi (Miso Soup Garnishes)

WASAME AND SPRING ONIONS
One half ounce Wakame
1 Spring Onion

TOFU AND SPRING ONIONS
6 ounce Tofu
1 Spring Onion

DAIKON AND SPRING ONIONS
1 Diakon, peeled
1 Spring Onion (all)

FU AND MUSTARD
18 Kobana or YachiFu
1 Powdered Mustard

WAKAME AND SPRING ONIONS
Soak the Wakame in a bowl of warm water for 15 minutes. When soft, strip
the leaves fro the tough central vein. Discard the vein. Add cut or sliced up
onions.
TOFU AND SPRING ONIONS
When soup simmers, drop in the tofu ans 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 vegitable 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 coutons 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 sou,
add mustard, and serve.
From "RecipesThe Cooking of Japan" from TimeLife International, c1965.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip