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Ingredients :
- 125 g snow peas/mange-tout peas.
- 850 ml dashi
- 1 tsp light soy sauce
- 2 eggs
- salt
Methods :
- Wash the snow peas, pat dry and slice diagonally into very thin slices. Parboil in lightly-salted water for 1 minute, remove and plunge into cold water to stop further cooking. Drain and pat dry.
- Bring the dashi just to a boil, turn the heat to low and season to taste with soy sauce and salt, beat the eggs lightly in small bowl.
- Add the peas to the simmering dashi and [our over the eggs in a thin stream. Remove from heat immediately and ladle into warmed soup bowls.
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Ingredients :
- 4 rice cakes
- 225 g chicken
- 2 young leeks
- 850 ml dashi
- 4 tbs white miso
Methods :- Grill the rice cakes under a hot grill and turning to make the cakes not burn. When the surface is crisp and brown, remove from the heat and pierce with a fork a few times.
- Trim the chicken and slice into thin strips. Blanch in a little lightly salted water for 2 minutes and drain. Slice the leeks diagonaly into fine slices.
- Heat the sauce pan, bring the dashi to a boil, add the chicken pieces and simmer until tender.
- Ladle a litlle of the hot soup into a bowl, add the miso and soften with a wire whisk. Strain the miso into the soup. Reheat the soup but do not boil.
- Warm four soup bowls and put a rice cakes into each. Ladle the soup into the bowls, add chicken pieces and slices of leeks. Serve immediately.
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Ingredients :
- 225 g tofu.
- 100 g carrots.
- 150 g potatoes.
- 1 bamboo shoot, fresh or tinned.
- 8 fresh or dried shiitake mushrooms.
- 1 konnyaku (arum root).
- 2 tbs vegetable oil.
- 850 ml dashi.
- 5 tbs red miso.
Methods :
- First drain the tofu, set a weight such as a chopping board or dinner plate on the tofu and set aside for 30 minutes to drain.
- Prepare the vegetables, wash and peel the carrots and potatoes and cut into small chunks. Cut the bamboo shoot into pieces of the same size. Trim away the hard stems of the mushrooms and cut into quarters.
- Cut the konnyaku into chunks with a tea spoon. Heat the vegetable oil in a frying pan, add the vegetables and saute over high heat, until lightly brown and evenly coated with oil.
- Turn vegetables into a saucepan and ladle the dashi over them. Bring to boil. Squeeze the drained tofu through your fingers and into the soup. Ladle a little of the hot soup into a bowl and add the miso. Soften with a wire whisk.
- Strain the miso into the soup . Reheat the soup until nearly boiling, but do not boil. Ladle the soup into warmed soup bowls and serve immediately.
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Ingredients :
- 225 g tofu.
- 1 young leek.
- 850 ml dashi II.
- 4 tbs red miso.
Methods :
- Wash the leek and slice very finely, devide between 4 soup bowls. Cut the tofu into small cubes and distribute between the four bowls.
- Heat the dashi in small sauce pan. Put a little of the hot dashi a bowl, add the miso and soften with a wire whisk. Strain the miso mixture into the hot dashi. Do not reboil.
- Ladle the dashi over the tofu and leeks in each bowl and serve immediatly.
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Ingredients :
- 15 g dried bean curd/tofu skin.
- 25 golden needles (dried, lily buds).
- 5 g black moss.
- 50 g bean thread vermicelli.
- 900 ml water
- 1 tsp salt.
- 2 tbs light soy sauce.
- 1 tbs rice wine.
- 5 g fresh root ginger, finely chopped.
- 2 spring onion, finely chopped.
- 2 tsp sesame seed oil.
- fresh coriander for garnish.
Methods :
- Soak the bean curd skin in hot water for 35 minutes and then cut it into small pieces.
- Soak the lily buds and black moss in water separately for 20 minutes. Rinse the lily buds until clean. Loosen the black moss until it resembles human hair. With a pair of scissors, cut the vermicelli into short lengths.
- Bring the water to the boil in a wok. Add all the ingredients together with the seasoning. Stir until well blended.
- Cook the soup for 2 minutes, add the sesame seed oil and serve hot, garnished with coriander.
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Ingredients :
