Clear Soup With Tofu And Watercress
|Kelp seaweed||1⁄2 Ounce (Or Kombu)|
|Katsuobushi||1⁄2 Ounce (Or Dried Bonito Shavings)|
|Light soy sauce||2 Teaspoon|
|Tofu||1⁄2 Pound, cut into small cubes (Soybean Curd)|
|Scallions||2 , finely chopped|
|Watercress||1 Bunch (100 gm), coarsely chopped|
Bring 2 quarts of water to a boil in a saucepan and add the seaweed.
Simmer for 5 minutes, stirring well.
Add the bonito shavings, and remove from heat.
When the pieces have settled to the bottom of the pan, strain the stock.
Return it to the pan.
Add the soy sauce and salt to the dashi and bring back to a boil.
Add the tofu, scallions and watercress and simmer for 2 minutes, until heated through.
Serve in bowls.