|category||Soup/NoodlesSee the Related Food Category Page|
|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 is not essential, if not available.
|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.
|technique||After adding tofu, just warm it and do not overboil the soup.|