Monday, November 05, 2007

Miso Soup with Mizuna


We had some mizuna, a Japanese mustard green, and so we decided to substitute it for the standard seaweed. This may have been the best miso soup we've ever made.

-10 cups water
-5 tb dashi-style miso
-1/2 block firm tofu, diced
-1/4 lb mizuna, leaves only

Bring the water to a boil and add the miso. Reduce to a simmer. Whisk until miso is dissolved. Add the tofu and mizuna and simmer for 1 minute. Serve.

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# posted by Giao and Alexis @ 7:49 PM
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