Folks this tightens up the recipe mentioned in the last one I posted.

Here is Gai Lan (Chinese broccoli)

https://www.istockphoto.com/photo/poached-kai-lan-with-light-supreme-soya-sauce -with-chopsticks-served-in-a-dish-gm1406215826-457845769?phrase=gai+lan

Now the last one stir fried the stolks but reserved the leaves. Also as always you can use chicken broth for the Dashi (which I do in powder form now).

Ajinomoto company. Japan makes Hondashi. Hon as a preface is an honorific and this one translates to honorable or venerable in English.

https://www.amazon.com/Ajinomoto-Stock-Hondashi-Original-Version/dp/B0000CNU0C/

My container looks a bit different and is definately a powder. They like to sell it in little packet but it's a lot more expensive per serving that way.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Dashi Miso Udon with vegetable
Categories: Xxcarol, Soups, Asian
Yield: 3 Servings

1/2 ts Dashi soup base powder
1 ts Miso paste
1/2 c Udon noodles
1/2 c Gai Lan leaves
3 c Water

My family favorite soup. Simple and quick. Gai Lan is Chinese
broccoli and it has leaves plus thinner tender stalks. When making
Gai Lan, I reserve the leaves for this dish. Miso doesn't taste
salty but is very high sodium so use less if that is a concern. This
one uses Gai Lan leaves but just about any leafy green you like,
works. Just roll it up and cut to strips if it's larger leaves such
as western spinach or mustard greens. Udon can be replaced with
Linguini or spagetti.

1. Bring water to simmer and add Dashi powder then about 15 sticks of
dried Udon

2 One udon done, add choice of leafy greens and simmer 2 more minutes
then serve.


From the VB kitchen of ccxarol typed up 20Feb2024

MMMMM

xxcarol, Enjoy!
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* Origin: Shenks Express (1:275/100)

//Hello Carol,//

on *21.02.24* at *19:07:48* You wrote in area *COOKING*
to *All* about *"Dashi Miso Udon soup with vegetable"*.

Now the last one stir fried the stolks but reserved the leaves. Also as always you can use chicken broth for the Dashi (which I do in powder form now).

:)

Ajinomoto company. Japan makes Hondashi. Hon as a preface is an
honorific and this one translates to honorable or venerable in English.

;)

https://www.amazon.com/Ajinomoto-Stock-Hondashi-Original-Version/dp/B0000 CNU0C/

"Currently unavailable.
We don't know when or if this item will be back in stock.
Ingredients
'SALT, MONOSODIUM GLUTAMATE, LACTOSE, SUGAR, DRIED BONITO TUNA POWDER, DISODIUM INOSINATE, BONITO EXTRACT, YEAST EXTRACT, DISODIUM SUCCINATE'
About this item
Brand Unknown
Package Information Jar
Number of Items 1
Item Weight 5.6 ounces
Package Weight 0.16 Kilograms
Ajinomoto Brand
2.11 oz"

My container looks a bit different and is definately a powder. They like to sell it in little packet but it's a lot more expensive per serving
that way.

And my...

Categories: Xxcarol, Soups, Asian
Yield: 3 Servings

Why so many?

1/2 ts Dashi soup base powder
1 ts Miso paste
1/2 c Udon noodles
1/2 c Gai Lan leaves
3 c Water

Can I use ice?

My family favorite soup. Simple and quick. Gai Lan is Chinese
broccoli and it has leaves plus thinner tender stalks. When making
Gai Lan, I reserve the leaves for this dish. Miso doesn't taste
salty but is very high sodium so use less if that is a concern. This
one uses Gai Lan leaves but just about any leafy green you like,
works. Just roll it up and cut to strips if it's larger leaves such
as western spinach or mustard greens. Udon can be replaced with
Linguini or spagetti.

1. Bring water to simmer and add Dashi powder then about 15 sticks of
dried Udon

2 One udon done, add choice of leafy greens and simmer 2 more minutes
then serve.

You are best of the bests, xxcarol!

Regards,
Denis Mosko
--- WinPoint 411.0
* Origin: Original *WinPoint* Origin! (1:153/757.1315)

//Hello Carol,//

on *21.02.24* at *19:07:48* You wrote in area *COOKING*
to *All* about *"Dashi Miso Udon soup with vegetable"*.

Mrs. Xxcarol! What is Dashi Miso Udon with vegetable star (how many?) from Michelen restaurant classification?

Regards,
Denis Mosko
--- WinPoint 411.0
* Origin: Another Random *WinPoint* Origin! (1:153/757.1315)

Re: Re: Dashi Miso Udon soup with vegetable
By: Denis Mosko to Carol Shenkenberger on Thu Feb 29 2024 08:37 am

//Hello Carol,//

on *21.02.24* at *19:07:48* You wrote in area *COOKING*
to *All* about *"Dashi Miso Udon soup with vegetable"*.

Mrs. Xxcarol! What is Dashi Miso Udon with vegetable star (how many?) from Michelen restaurant classification?

Regards,
Denis Mosko

It's a measure of approval for their version. More stars means a better
rating (better food).

Dashi miso udon is a very simple home food. Not normally rated at all.
xxcarol
--- SBBSecho 2.11-Win32
* Origin: Shenks Express (1:275/100)

Carol Shenkenberger wrote to Denis Mosko <=-

on *21.02.24* at *19:07:48* You wrote in area *COOKING*
to *All* about *"Dashi Miso Udon soup with vegetable"*.

Mrs. Xxcarol! What is Dashi Miso Udon with vegetable star (how many?) from Michelen restaurant classification?

It's a measure of approval for their version. More stars means a
better rating (better food).

Here's a link to the story of the little red book (Michelin Guide).

https://guide.michelin.com/th/en/history-of-the-michelin-guide-th

It began life as a marketing tool to get people to take automobile trips
and thus to buy tires fortheir autos - which were supplied by Edouard and Andre's factory. The ratibngs of notable restaurants came in gradually, eventually taking over the guide ... or so it would seem.

If nothing else it's interesting reading and a glimpse into history.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork & Shrimp ShuMai
Categories: Mushrooms, Seafood, Herbs, Breads
Yield: 30 dumplings

10 md Dried shiitake mushrooms
1/2 lb Shelled, deveined raw shrimp
- fine chopped
1 lb Ground pork; 80% lean
1 Carrot; grated (abt 1/2 cup)
4 Green onions; fine chopped
1 tb Grated ginger
2 lg Eggs
1 tb Toasted sesame oil
2 tb Shaoxing wine or dry sherry
1 tb Oyster sauce
1 ts (ea) salt & white pepper

Soak the mushrooms in hot water until soft, 20 to 30
minutes. Drain and squeeze excess water. Mince into
small pieces.

In a bowl, combine the rest of the filling ingredients.
Mix well, until the paste becomes sticky.

Take a Shumai wrapper and add about 1 tablespoon filling
to the center. Turn up the sides of the wrapper around
the filling and lightly squeeze to form a pleat shape,
leaving the top open. Space the Shumai about 1" apart.
Repeat with the remaining wrappers.

Line your steamer with a clean, wet dish towel or
lightly greased paper parchment. Transfer the Shumai
into the steamer, one fingerrCOs width apart. Cover and
steam over boiling water for 8 - 12 minutes or until
cooked through.

Serve with dumpling dipping sauce of your choice. Store
and cook frozen (no thawing needed).

RECIPE FROM: https://www.theforkbite.com

Uncle Dirty Dave's Archives

MMMMM

... "A good order is the foundation of a good meal." -- Dave Drum
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//Hello Dave,//

on *01.03.24* at *10:34:00* You wrote in area *COOKING*
to *Carol Shenkenberger* about *"Michelin Stars was: Dashi"*.

And what is Dashi Miso Udon with vegetable star (how many?) from
OLD Michelin "restaurant" classification/rating?

It began life as a marketing tool to get people to take automobile trips and thus to buy tires fortheir autos - which were supplied by Edouard and Andre's factory. The ratibngs of notable restaurants came in gradually, eventually taking over the guide ... or so it would seem.

^^^ describe it in Your's onw words, Dave!

If nothing else it's interesting reading and a glimpse into history.

:)

Regards,
Denis Mosko
--- WinPoint 411.0
* Origin: Another Random *WinPoint* Origin! (1:153/757.1315)

Denis Mosko wrote to Dave Drum <=-

It began life as a marketing tool to get people to take automobile trips and thus to buy tires fortheir autos - which were supplied by Edouard and Andre's factory. The ratibngs of notable restaurants came in gradually, eventually taking over the guide ... or so it would seem.

^^^ describe it in Your's onw
words, Dave!

It's called an "ellipse" which is used for many things in printed copy.
A favourite usage being the "pregnent pause".


... Escoffier had little to say about pumpkin pie spice.
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