Miso Soup

Ingredients:

4 c. water
2 t. hon-dashi (1 bag hon-dashi)
1/2 box tofu
3 T. miso pase
1/4 c. green onion (chopped)

How to Cook:

1. Put soup stock in a pan and bring to a boil.
2. Cut tofu into small cubes and add them to the soup.
3. Scoop soup stock from the pan and dissolve miso paste in it.
4. Return the soup in the pan.
5. Stop the heat and add chopped green onion.

*Remember not to boil the soup after you put miso in.
**Makes 8 servings.

Egg Rolls

#1

2 lb. ground beef/pork

4 garlic cloves (minced)
1 T. fresh ginger (minced)
1/2 white/yellow onion (minced)
4 T. peanut oil
2 T. sugar
1/4 c. sho-u (soysauce)

#2

1/4 head cabbage (diced)
1/2 carrot (diced)
1/2 c. peanuts (mashed)
2 green onions (chopped)
1/2 c. bean sprouts
eggroll skins
1 egg white

Cook all ingredients in #1 until no liquid remains, then strain and add #2 ingredients together.
Roll in skins and seal with egg whites.

I don't know how to cook these we will have to ask Christopher.

Char Siu Pork

2 lb. pork loin or tenderloin
3 c. hot water
3/4 c. sugar
1 t. fresh ginger (minced)
4 fresh garlic cloves (minced)
1/2 t. red food coloring
1/4 c. sho-u (soysauce)
3/4 c. rice wine
1/2 yellow onion (minced)

Mix together and marinate over 1 day period. Bake at 275 degrees for 1 1/2 hour.