recipe # 190 & 191
I'm learning to make these to save on the cost of sushi takeout. I figure that making these at home will save maybe $7 to $10. Also, amazingly, I had everything I needed to make this stuff. I've been hauling around the dashi and wakame from apartment to apartment for 4 years now. It is older that my kids. It still tasted okay, tho.
1/2 cup dried wakame
1/4 cup shiro miso
6 cups dashi
1/2 lb soft tofu, drained and cut into 1/2-inch cubes
1/4 cup thinly sliced scallion greens (I skipped those)
Prepare wakame: Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.
Make soup: Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
This is from the Food Network
1 large English cucumber, or 2 to 3 Japanese cucumbers
1 teaspoon salt
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 drop soy sauce
Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
May add Wakame (seaweed), crab, and shrimp.