shiitake mushroom & tofu clear soup
- Serves: 4
- Calories: 14.5 kcal
- Total Time: 3 h 10 m
- Prep: 3 h 5 m
- Cook: 5 m
- Japanese: Shiitake to tofu no osuimono
Cut off the stems of the shiitake mushrooms and cut the caps in half.
Wash the tofu block lightly. Cut the tofu block in thirds lengthwise. Next, cut across 3 times. Then, place the knife one-third way down the side of the block and slice across. Finally, place the knife two-thirds way down the side and slice across again to form 36 tiny pieces.
Prepare dried shiitake mushroom soup stock. Bring to a boil and add the tofu and the shiitake mushrooms.
Simmer for a few minutes and add the salt and the soy sauce. Remove from heat and serve.
This clear soup with shiitake mushrooms has a unique and delicate taste.
Japanese foods recipes
Int'l. recipes with a Japanese twist