Name: Tofu/miso/umeboshi(Salted Preserved Plums) Okayu
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salted plums---umeboshi (to; 2 3 rounded tablespoon white; 1 c Fresh nappa cabbage; 1/8 ts Sake or mirin (optional); Rice (wash thoroughly); Taste); 1 Or 2 large salted preserved; 4 c Water; Taste); 1 c Fresh spinach; 1 Cake kinugoshi tofu; Miso paste (more or less to; 1 c Short grained japanese style

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INGREDIENTS

Salted plums---umeboshi (to
2 3 rounded tablespoon white
1 c Fresh nappa cabbage
1/8 ts Sake or mirin (optional)
Rice (wash thoroughly)
Taste)
1 Or 2 large salted preserved
4 c Water
Taste)
1 c Fresh spinach
1 Cake kinugoshi tofu
Miso paste (more or less to
1 c Short grained japanese style

Servings

INSTRUCTIONS

"Okayu" - Japanese-style porridge. While you wait for your water to boil: Break apart tofu into little chunks (dice or just use hands) Wash spinach well and cut into 1/4" segments Wash nappa cabbage and cut into 1/4" segments take seed out of umeboshi and cut into small pieces When water is at a nice rolling boil: Add miso (make sure it completely dissolves in water) (At this stage, taste to make sure you have enough miso in water and add more miso or water for desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add mirin or sake (optional) Once the mixture come back to a nice boil, put cover on pot and reduce heat to low simmer for 30 minutes. Stir occasionally. Cook longer if you like a more creamier porridge. This makes a nice replacement for soup on a cold day. If eaten as a meal, I like to puree some raw daikon with a tiny smidgin of fresh ginger, lemon juice, and soy sauce as a garnish on top of my okayu. From: gif@netcom.com (John Totani). rfvc Digest V94 Issue #200 Sept. 17, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

NOTES

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Tofu/miso/umeboshi(Salted Preserved Plums) Okayu

Salted plums---umeboshi (to 
2  3 rounded tablespoon white 
1 c Fresh nappa cabbage 
1/8 ts Sake or mirin (optional) 
  Rice (wash thoroughly) 
  Taste) 
1  Or 2 large salted preserved 
4 c Water 
  Taste) 
1 c Fresh spinach 
1  Cake kinugoshi tofu 
  Miso paste (more or less to 
1 c Short grained japanese style

"Okayu" - Japanese-style porridge.    While you wait for your water to boil:    Break apart tofu into little chunks (dice or just use hands) Wash spinach  well and cut into 1/4" segments Wash nappa cabbage and cut into 1/4"  segments take seed out of umeboshi and cut into small pieces    When water is at a nice rolling boil:    Add miso (make sure it completely dissolves in water) (At this stage, taste  to make sure you have enough miso in water and add more miso or water for  desired taste.) Add rice, tofu, spinach, nappa cabbage, and umeboshi Add  mirin or sake (optional)    Once the mixture come back to a nice boil, put cover on pot and reduce heat  to low simmer for 30 minutes.  Stir occasionally.  Cook longer if you like  a more creamier porridge.    This makes a nice replacement for soup on a cold day.  If eaten as a meal,  I like to puree some raw daikon with a tiny smidgin of fresh ginger, lemon  juice, and soy sauce as a garnish on top of my okayu.    From: gif@netcom.com (John Totani).  rfvc Digest V94 Issue #200 Sept. 17,  1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook2.zip

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Nutrition

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Serving Size: 1 Serving (504g)
Recipe Makes: 1 Servings

Calories: 7
Calories from Fat: 1 (14%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 37.9mg		1 %
Potassium 172.1mg		5 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 0.4g
Protein 0.9g		1 %
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Calories per serving: 7

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