Description
A light and flavorful Japanese clear soup, often served as a starter or a palate cleanser. It features a delicate broth seasoned with dashi, soy sauce, and mirin, typically garnished with ingredients like tofu, scallions, and wakame seaweed.
Ingredients
- 4 cups Dashi stock
- 2 tablespoons Soy sauce
- 1 tablespoon Mirin
- 1/2 block Silken tofu, cubed
- 2 scallions, thinly sliced
- 1 tablespoon Dried wakame seaweed, rehydrated
- Salt to taste
Instructions
- In a pot, combine dashi stock, soy sauce, and mirin. Bring to a simmer over medium heat.
- Add the cubed silken tofu and rehydrated wakame seaweed to the simmering broth.
- Cook for 2-3 minutes, or until the tofu is heated through.
- Season with salt to taste.
- Ladle the soup into bowls and garnish with thinly sliced scallions before serving.
Notes
- For a richer flavor, you can add a small piece of kombu to the dashi stock while simmering.
- Other delicious additions include thinly sliced mushrooms (like shiitake or enoki), small pieces of cooked chicken or fish, or a pinch of grated ginger.
- Adjust soy sauce and mirin to your preference for sweetness and saltiness.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese