8 to 10 leaves of shungiku;
1/4 of a packet of tofu;
20 to 30g (2 tbsp) miso paste;
8 to 10g bonito flakes or dashi stock;
360ml water;
1. Boil the water in a saucepan and add the bonito flakes.
2. Cut the tofu into small dice-sized pieces and add to the pan.
3. Dissolve the miso paste by adding it little by little to the pan and stiring well.
4. Place the shungiku leaves into the serving bowls then pour in the hot miso soup from the saucepan. Serve immediately.
If shungiku is not available, use kabu (root and leaves) or naga-negi. Tofu could be replaced by kabocha or sweet potato, using wakame (seaweed) or shungiku as the vegetable. Matching colour, texture, taste or aroma are the criteria for deciding what to put in.
Stir-fried Mizuna and Prawns
150g Mizuna;
80g fresh or frozen prawns;
fresh ginger;
1 tsp fish sauce;
2 tsp sesame oil;
pepper
1. Wash and chop the mizuna to roughly 2cm lengths.
Finely chop the ginger.
2. Heat sesame oil in a frying pan or wok.
Fry the prawns with the chopped ginger.
3. When the prawns are done, add the chopped mizuna and stir in quickly.
4. Season with fish sauce and pepper (do not overcook!) then serve.
Pasta with Smoked Salmon and Shiso source Allow at least three leaves of shiso per person. Wash the leaves and cut finely (2-3mm thickness, width wise). While boiling the pasta, heat 1-2 cloves of crushed garlic in olive oil in a saucepan. Add smoked salmon (trimmed edges are good for this) then shiso leaves and toss the pasta with this source. Do not cook shiso leaves or else they will loose their flavour and discolour.