Miso Shiru With Tofu

Ingredients

4 Cups of Dashi (dried fish and kelp stock) or Kombu Dashi (kelp stock)

1/4 Cup of Shiro (white) miso, plus more if necessary

1/2 Cup of drained silken tofu

1 Tablespoon of thinly sliced scallion (preferably light green parts)

2 Tablespoons of dried wakame seaweed, soaked in cold water for 5 minutes, then drained well

Instruction

Bring the dashi to a very gentle simmer in a small pot. Put the miso in a small bowl, spoon in about 1/2 cup of the hot dashi, and stir, breaking up clumps, until very smooth. Pour the mixture back into the pot

Use a spoon to scoop small chunks of the tofu into the pot. Add the scallion and seaweed, stir very gently, and wait just until the tofu is heated through, about 1 minute. Season with more miso to taste (mixing it with a little hot soup before adding it). Ladle the soup into bowls and eat right away.

California Temaki Sushi

Ingredients

1/2 Firm-ripe Hass Avocado

4 Nori seaweed sheets (about 8-1/2 by 7-1/2 inches), halved lengthwise

2 Cups cooked, vinegar short-grain white rice at room temperature

1/4 Pound crunchy cucumber, peeled, seeded, and cut into thin matchsticks

1/4 Pound surimi (mock crab) or fresh lump crabmeat

2 Ounces tobiko (flying-fish roe; optional)

Instruction

Remove the pit of the avocado, and peel off the skin as if you are peeling an egg. cut the avocado into long pieces, and approximately 1/4 inches in thickness.

To make hand roll, hold a piece of nori shiny side down in an open palm. Lightly moisten your other hand with water and grab 1/4 cup of clump rice, compress it slightly to form a rough oval, and add it to one of the short sides of the nori, about 1 inches from the edge. Firmly press the rice with your pointer finger to make a lengthwise divot in the center.

To each, add a slice of avocado, a pinch of the cucumber, a pointer finger size piece of surimi or a tablespoon of crabmeat, and 1 teaspoon of tobiko.

Roll the nori around the filling to form a cone or cylinder and serve.