Sunday, April 22, 2007

Spinach Shitake Miso & Ginger Garlic Slaw

Tonight for dinner: Asian Style Coleslaw and classic Miso soup with a twist.

Miso Soup
4 cups vegetable broth
1 cup Spinach, shredded
1/2 cup dried shitake mushrooms, soaked in hot water to reconstitute
1 cup tofu, cut into very small cubes
1/2 cup green onions, chopped
2 1/2 Tbs white miso paste

In a large pot, bring the vegetable broth to a simmer. Add tofu, green onions, mushrooms and spinach and cook just until the greens wilt. Stir in the miso until it is dissolved. Remove from heat and serve. Serves about 6.

Asian Coleslaw
(This is from a recipe on by Bobbi Ritcheske)

3 Tbs rice vinegar
3 Tbs canola oil
2-1/2 Tbs peanut butter
1-1/2 Tbs soy sauce
1-1/2 T brown sugar
1 Tbs ginger root, minced
2 Tbs garlic, minced

2 cups green cabbage, sliced thin
2 cups red cabbage, sliced thin
1 red bell pepper, sliced thin
1 carrot,julienned
3 scallions, chopped
1/4 c fresh cilantro, chopped

To make the dressing, combine all the ingredients in a food processor or blender and blend for a few seconds.

In a large bowl combine the slaw ingredients and toss with the dressing right before you serve. Serves about 6.

1 comment:

Heather said...

This looks fabulous. I want to make it as soon as I can.