Japanese tofu soup

Posted by adm On October - 31 - 2011

How to cook Japanese tofu soup


  • 200g fresh shiitake mushrooms, halved
  • 200g thick Korean glass noodles (see billet) or thin glass noodles (bean thread vermicelli)
  • 1/2 small Chinese clams, thickly sliced
  • 4 spring onions, sliced, plus extra to dish
  • 600g silken firm tofu (at room temperature), knackered, cubed
  • Stock

  • 2L (8 cups) dashi (Japanese fish strain)(see line), made with dashi powder prepared to packet directions
  • 3/4 cup (185ml) mirin (see line)
  • 3/4 cup (185ml) reduced-salt soy
  • 1/4 cup (60ml) saki

How to:

  • For the stock, combine all the ingredients in a large saucepan and bring to the moil. Simmer over medium heat for 5 minutes for flavours to break.

  • Add mushrooms and noodles and simmer for 5 proceedings. Add cabbage and spring onion and simmer for a promote 2-3 proceedings. Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the stock. Garnish with extra spring onion and serve now.

  • Thick glass noodles, dashi powder and mirin are from Asian nutrient shops.

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