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Japanese miso soup and Norwegian kringle share the table

Tonjiru (vegetable and pork miso soup) This is Rie Yamazaki Hetzel's recipe for Tonjiru. It was written by her husband, John Hetzel. 1 cup pork 1/2 package of tofu cut into cubes 1 cup of daikon cut in quarters 1 yellow onion 1 carrot 1 potato 2 ...

Tonjiru (vegetable and pork miso soup)
This is Rie Yamazaki Hetzel's recipe for Tonjiru. It was written by her husband, John Hetzel.
1 cup pork
1/2 package of tofu cut into cubes
1 cup of daikon cut in quarters
1 yellow onion
1 carrot
1 potato
2 green onions
6 cups of water
1 tsp. Japanese soup stock "Hondashi"
1/2 cup of miso
Thinly slice all of the vegetables and meat.
Get the water boiling and add meat, all the vegetables (except green onions) and add the Hondashi. Bring back to boil and continue boiling at medium heat until vegetables are soft.
Scoop out the "scum." Add tofu cubes. Continue to boil for two minutes. Fill a ladle with miso and place partially into the boiling soup.
Vigorously stir the melting miso into the soup. I use chopsticks for that move.
Thinly slice the green onions and place a desired amount directly into each serving bowl.
Pour soup into the bowl and "itadakimasu" (accepting the food with humility).
Prepared correctly, this may be the best soup you have ever had. Prepared incorrectly this may be the best soup you have ever had.
Norwegian Kringle
Patsy Munger Lehr uses this recipe to make her Norwegian kringle. It comes from an old recipe book from Zion Lutheran Church that she has had for years.
1/2 cup butter
1 cup flour
3 Tbsp. water
1/4 tsp. salt
Mix butter, flour and water like a pie crust and spread on ungreased cookie sheet in two oblongs to the thickness of pie crust.
Top with the following mixture:
1 cup water, 1/2 cup butter, 1 cup flour
3 eggs
Combine water and butter and bring to a boil. Remove from heat and add flour all at once, stirring until it forms into a ball. A pinch of salt may be added at this time. Add the eggs, one at a time, beating well after each addition. Spread this mixture over the crust on the cookie sheet.
Bake at 375 degrees for 45 minutes.
Frosting
Frost with powdered sugar icing with almond flavoring.
To make, cream 1/4 cup melted butter with 3 Tbsp. whipping cream. Add 1 1/2 tsp. almond flavoring and 1 to 2 cups powdered sugar.
Beat until smooth and of spreading consistency. Frost kringle when cool.
Slivered almonds are often sprinkled over the top.

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