Tofu/Miso/Umeboshi(Salted Preserved Plums) Okayu

Directions

1. 1

   1 c Short grained japanese style Rice (wash thoroughly) 4 c Water 2 3 rounded tablespoon white Miso paste (more or less to Taste) 1 Or 2 lar

2. 2

   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" segm

3. 3

   Stir occasionally

4. 4

   Cook longer if you like a more creamier porridge

5. 5

   This makes a nice replacement for soup on a cold day

6. 6

   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 m

7. 7

   From: gif@netcom.com (John Totani)

8. 8

   rfvc Digest V94 Issue #200 Sept