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Suimono

Suimono


Cooking 1 h. 20 min.

Serves 4.


Ingredients:

150-200 g seaweed

4 cups water

1 lime

5-10 cm white leek stalk

1 tsp light soy sauce

1 tsp sake

150 g tofu (bean curd)


Preparation:

Boil the dashi broth: pour the seaweed over with water and leave for 1 hour. Then bring to a boil, cook for 7-10 minutes, then remove the seaweed, cool the broth.Wash lime and leeks, cut into thin slices.Bring the broth to a boil, add soy sauce and sake, cook for 3-4 minutes, then remove from heat and strain.Place the diced tofu in deep bowls and pour over the broth. Decorate the soup with lime and leek slices.Rating:

6 out of 10 points. Light soup. The taste is very specific, not everyone will like it.

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