| 1 | In a large heavy pot, combine all the ingredients above the line. |
| 2 | Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes. |
| 3 | Remove the mushrooms and slice thinly, discarding the tough portions. |
| 4 | Strain the broth and return it to the pan. |
| 5 | Add the tofu and mushrooms and simmer for 5 minutes. |
| 6 | Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat. |
| 7 | Garnish with minced garlic chive leaves and serve at once. |
| 8 | Substitution for the chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives. |
| 9 | ~ - - - - - - - - - - - - - - - - - notes : this recipe makes one japanese miso - a seawood and mushroom flavored vegetable broth. |
| 10 | Strain the broth and return mushrooms to pot. |
| 11 | Then add tofu, chinese chives, and agar (a thickener made from seaweed). |
| 12 | Quick soup: check the import section of the grocery. |
| 13 | Buy 1 envelop (or box) japanese miso with mushroom. |
| 14 | Make according to package directions. |
| 15 | Taste and add red pepper flakes and a little rice vinegar to taste. |
| 16 | Add tofu and heat through. |
| 17 | The packaged soup contains the agar to thicken the broth. |
| 18 | Do add chinese chive. |
| 19 | (i"ve used society garlic - well cleaned). |
| 20 | From phannema@wizard.ucr.edu wed aug 14 15:01:29 1996 recipe by : maggie oster"s herb garden |
