Name: Japanese Tofu Soup
Prep time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Japanese Cuisine
Ingredients: 200 qty grams fresh shiitake mushrooms, halved; 200 qty grams thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli); 0.5 qty Chinese cabbage, thickly sliced; 4 qty spring onions, chopped; 600 qty silken firm tofu (at room temperature), drained, cubed; 8 cup dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions; 0.75 cup mirin; 0.75 cup reduced-salt soy sauce; 0.25 cup sake

Made with dried bonito flakes, kelp, and anchovies, dashi is a basic Japanese soup stock A common ingredient in Japanese cuisine, dashi is an authentic Asian ingredient that includes thick glass noodles, dashi powder, and mirin You can't make genuine miso soup without dashi. It's vital in Japanese cuisine.

Japanese Tofu Soup

For the broth, combine all the ingredients in a large saucepan and bring to the boil. Simmer over medium heat for 5 minutes for flavors to develop.

Add mushrooms and noodles and simmer for 5 minutes. Add cabbage and spring onion and simmer for a further 2-3 minutes. Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth. Garnish with extra spring onion and serve at once.

Japanese Tofu Soup

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