Miso Broth with Tatsoi-Enoki Salad

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. Enjoy!

Read more at: http://www.foodnetwork.com/recipes/ming-tsai/miso-broth-with-tatsoi-enoki-salad-recipe/index.html?oc=linkback