Miso Broth with Tatsoi-Enoki Salad

• 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

1. To make broth, mix miso with dashi and add ginger.
2. On medium heat, bring to a simmer.
3. Let simmer for 5 minutes then remove ginger.
4. In a small bowl, make a paste with the vinegar and wasabi.
5. Whisk in soy, scallions and sugar.
6. Check for seasoning.
7. Toss vinaigrette with enoki and tatsoi.
8. In soup bowls, gently place 1 slice of tofu and ladle the broth on top.
9. Place a small mound of salad on the tofu.

yellow miso, dashi, ginger, wasabi powder, rice wine vinegar, soy sauce, scallions, sugar, enoki mushrooms, tatsoi

Taken from www.foodnetwork.com/recipes/miso-broth-with-tatsoi-enoki-salad-recipe.html (may not work)