Miso Broth with Tatsoi-Enoki Salad  
 


Recipe Courtesy of Ming Tsai

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

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.

Yield: 4 servings
Difficulty: Easy