2 md Carrots — sliced
1/4 c Fresh garlic chives —
Minced 3 Fresh lovage or celery
Leaves 3 Romaine lettuce or Swiss
Chard leaves — torn into Pieces 4 Dried cloud ear or shiitake
Mushrooms 1 6 inch piece dried arame,
Dulse, or tombu seaweed (package) 1 sm Fresh or dried hot red
Pepper 2 tb Rice wine vinegar
1 qt Water
1 c Dry white wine
1 t Dark sesame oil
1/2 lb Firm tofu — cut into
1/2 -inch
Pieces 2 tb Rice or barley miso sauce
Garlic chive leaves — for Garnish Garlic chive flowers — for Garnish
In a large heavy pot, combine all the ingredients above the line. Bring to a boil, then cover, lower the heat to medium-low, and simmer for 30 minutes. Remove the mushrooms and slice
thinly, discarding the tough portions. Strain the broth and return it to the pan. Add the tofu and mushrooms and simmer for 5 minutes. Dissolve the miso in a small amount of the broth, stir it into the soup, then immediately remove the pot from the heat. Garnish with minced garlic chive leaves and serve at once. Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.