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Clear Soup With Tofu And Watercress

Chef.at.Home's picture
Ingredients
  Kelp seaweed 1⁄2 Ounce (Or Kombu)
  Katsuobushi 1⁄2 Ounce (Or Dried Bonito Shavings)
  Light soy sauce 2 Teaspoon
  Salt 1 Teaspoon
  Tofu 1⁄2 Pound, cut into small cubes (Soybean Curd)
  Scallions 2 , finely chopped
  Watercress 1 Bunch (100 gm), coarsely chopped
Directions

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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Watercress

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