From: Krysia Thompson <K...@h...fsnet.co.uk>
Newsgroups: pl.rec.kuchnia
Subject: Re: dashi
Date: Mon, 17 Jun 2002 16:12:12 +0100
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Ukryj nagłówki
On Mon, 17 Jun 2002 17:03:54 +0200, PatryCCCja
<k...@s...pl> wrote:
>waldemar z domu wrote:
>> typuj? na odrosty cebuli wzgl?dnie cebulk?.
>
>heh, wlasnie nad szczypiorem sie zastanawialam. ale jakos przekonana nie
>jestem.
>
taka bardzo mala mloda cebulka z grubym szczypiorem. Po naszemu
to spring onion, a po innemu naszemu (Oirish) - scallion
Trysia
>> A co to za przepis?
>
>a kilka :) m.in. taki:
>
>Miso Soup With Tofu
>~~~~~~~~~~~~~~~~~~~~~~
>
>Recipe By : Vegetarian Times, March 1998, page 46
>Serving Size : 6 Preparation Time :0:00
>Categories : Soups & Stews Soyfoods
> Vegetables
>
>Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 6 cups water
> 1 piece kombu
> 1/2 cup red miso
> 1/2 cup white miso
> 1/4 pound firm tofu -- drained and cubed
> 1 green onion -- minced
> white and pale green parts
> Soy sauce to taste
>
>This Japanese classic is a warm accompaniment to vegetarian sushi or any
>stir-fry supper.
>IN LARGE POT, bring water and kombu to a boil. Reduce heat and simmer,
>uncovered, 15 minutes. Put red and white miso into small heat-proof bowl.
>Add a small amount of hot stock and stir until smooth. Pour mixture into
>soup and stir to mix. Remove soup from heat. Add tofu and green onion.
>Season with soy sauce. Discard kombu before serving.
>
>pozdr.
>pat
>ps: znalazlam jeszcze kilka interesujacych. np. vinaigrette z miso
>(http://www.epicurious.com/run/recipe/view?id=12079
).
K.T. - starannie opakowana
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