Soup with Tofu and Kamaboko 46kcal / per person

recipes

category Soup/NoodlesSee the Related Food Category Page
recipe number 21090
cooking time 10 minutes
comment You can make this delicious soup using itten-goban-dashi. Prepare the soup with vegetables in season and proteins, such as chicken and seafood, to get well-balanced nutrition.
image Have you heard about the term "umami"? Umami has been attracting attention as one of the five tastes together with sour, sweet, salty and bitter. You can taste this umami in steamy hot sui-mono soup made from basic itten-goban-dashi.
Kinugoshi (silken) tofu 60 g
Kamaboko (mashed steamed fish) 40 g
Fresh shiitake mushrooms 1 piece
Mitsuba
Mitsuba is not essential, if not available.
5 g
Dashi soup stock 1 and 1/4 cups
(A) Salt 1 g
(A) Light soy sauce 1/2 tsp
(A) Sake 2 tsp

Wiggle the knife back and forth while cutting the kamaboko to make crinkle cut, fanlike slices (inazuma-giri). Cut about 1/3 of the stem off the fresh shiitake stem, cut it into halves, and make a cut from the middle of the cap through the middle of the stem. Knot the mitsuba stems.

Heat the dashi soup in a pot, season with the (A) ingredients, and add the shiitake and kamaboko. Scoop up spoonfuls of the tofu and drop into the dashi, and add the mitsuba knots.

technique After adding tofu, just warm it and do not overboil the soup.
  1. Wiggle the knife back and forth while cutting the kamaboko to make crinkle cut, fanlike slices (inazuma-giri). Cut about 1/3 of the stem off the fresh shiitake stem, cut it into halves, and make a cut from the middle of the cap through the middle of the stem. Knot the mitsuba stems.
  2. Heat the dashi soup in a pot, season with the (A) ingredients, and add the shiitake and kamaboko. Scoop up spoonfuls of the tofu and drop into the dashi, and add the mitsuba knots.