Butajiru

Ingredients (4 servings)

• 30g carrot
• 30g gobou
• 50g radish
• 200g belly of pork
• 50g ito-konnyaku
• 3 siitake
• 2 Welsh onion
• 900cc dashi
• 80g miso

Preparation

1. Slice the gobou thinly as if you were sharpening
a pencil and dip it in water. Then, slice the siitake,
and cut the carrot and the radish into 4cm. @
2. Boil the ito-konnyaku, and cut into bite sized pieces.
3. Cut the pork into bite sized pieces.

Source: World Vegetarian by Madhur Jaffrey (Clarkson/Potter Publishers)

Ingredients:

• 4 cups vegetable stock
• 24 well-washed spinach leaves
• 1/2 pound soft, medium or firm bean curd, cut into 3/4-inch cubes
• 2 scallions, cut into very fine rings (use both white and green portions)
• 2 1/2 to 4 tablespoons miso
• Pinch of cayenne

Preparation:

1. Put the stock into a medium pot and bring to a simmer. Add the spinach leaves and bring to a simmer again. Cook until the leaves wilt, 1 to 2 minutes. Add the bean curd and scallions. Simmer for 30 seconds. Reduce heat to low.
2. Put the miso in a small sieve and lower it into the soup (you may have to move the bean curd pieces aside). Push the miso through with a spoon.
3. Turn off the heat, stir once, sprinkle with cayenne and serve.
4. Makes 2 to 4 servings.

Approximate values per serving: 144 calories, 5 g fat, 0 cholesterol, 20 g protein, 47 g carbohydrates, 10 g fiber, 1,410 mg sodium, 15 percent calories from fat