Guest guest Posted March 13, 2001 Report Share Posted March 13, 2001 Here is another example of all the good information that Madison provides in this excellent cookbook. You can purchase this $40 cookbook for a lot less at Half.com. At ebay.com the beginning bid prices are $9.95. I've seen it for $19.95 at used book stores. I would expect that most public libraries have it too. * Exported from MasterCook * Miso Soups: Garnishes Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 233 Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** The simplest garnishes-a drop of dark roasted sesame oil, the wavy fronds of seaweeds, the translucent rings of a scallion - lend beauty, flavor, and nuance to miso soups. Hard vegetables should be precooked briefly in boiling salted water so that they're tender and bright when added to the soup. Asparagus, sliced diagonally and blanched Avocado, thinly sliced Napa cabbage, thinly sliced Small watercress sprigs Spinach leaves, whole if small, thinly sliced if large Bean sprouts: mung bean, sunflower, and other substantial sprouts Sweet potatoes, peeled, cubed, and steamed Fresh mushrooms, thinly sliced Dried shiitake mushrooms, retrieved from the kombu stock, caps thinly sliced Snow peas, whole or cut into julienne strips Carrot, thinly sliced on a diagonal or cut into fine julienne strips Fried tofu (aburage), thinly sliced Few drops sake - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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