Miso Soup and Sushi

Two things I have been wanting to make for a really long time, I just have to drag myself to an Asian market to get the ingredients.

Miso Soup

Ingredients:
3 cups dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion

Preparation:Put dashi soup stock in a pan and bring to a boil. Cut tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently. Stop the heat and add chopped green onion. Remember not to boil the soup after you put miso in.
Makes 4 servings.
From: http://japanesefood.about.com/od/misosoup/r/misosouptofu.htm

Kappa Maki (though instead of using cucumber, you can use whatever vegetable you want. Personally, I am most likely going to use avocado)

Ingredients:
4 sheets of nori (dried seaweed), cut in half
4 cups sushi rice
2 Japanese cucumber, cut into long sticks

Preparation:Put a half-size nori on top of a bamboo mat (makisu). Spread about a half cup of sushi rice on top of the nori. Place cucumber sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly wish hands. Remove the sushi roll. Cut it into bite-size pieces.
Makes 8 rolls.
From: http://japanesefood.about.com/od/sushiroll/r/cucumberroll.htm

Perfect appetizers, or light lunch.