Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 md Carrots -- sliced
1/4 c Fresh garlic chives --
Minced
3 Fresh lovage or celery
Leaves
3 Romaine lettuce or Swiss
Chard leaves -- torn into
Pieces
4 Dried cloud ear or shiitake
Mushrooms
1 6 inch piece dried arame,
Dulse, or tombu seaweed
(package)
1 sm Fresh or dried hot red
Pepper
2 tb Rice wine vinegar
1 qt Water
1 c Dry white wine
1 ts Dark sesame oil
1/2 lb Firm tofu -- cut into
1/2 -inch
Pieces
2 tb Rice or barley miso sauce
Garlic chive leaves -- for
Garnish
Garlic chive flowers -- for
Garnish

In a large heavy pot, combine all the ingredients above the line.
Bring to a boil, then cover, lower the heat to medium-low, and simmer
for
30 minutes. Remove the mushrooms and slice thinly, discarding
the tough portions. Strain the broth and return it to the pan. Add
the tofu and mushrooms and simmer for 5 minutes. Dissolve the miso in
a small amount of the broth, stir it into the soup, then immediately
remove the pot from the heat. Garnish with minced garlic chive leaves
and serve at once.

Substitution for the Chinese garlic chives: 1 clove garlic and twice
as much volumn of fresh chives.

~ - - - - - - - - - - - - - - - - -

NOTES : This recipe makes one Japanese Miso - a seawood and mushroom
flavored vegetable broth. Strain the broth and return mushrooms to
pot. Then add tofu, Chinese chives, and agar (a thickener made from
seaweed). Quick soup: check the import section of the grocery. Buy 1
envelop (or box) Japanese Miso with Mushroom. Make according to
package directions. Taste and add red pepper flakes and a little rice
vinegar to taste. Add tofu and heat through. The packaged soup
contains the agar to thicken the broth. Do add Chinese chive. (I've
used society garlic - well cleaned.)

From phannema#wizard.ucr.edu Wed Aug 14 15:01:29 1996 Recipe By
: Maggie Oster's Herb Garden (1993:36) NY: MacMillan

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