Suimono (clear soup)

Yield: 1 Servings

Measure Ingredient
5 cups Dashi
1 pinch Salt
½ teaspoon Soy sauce
\N \N Several fresh parsley leaves
4 slices Kamaboko*

* (fish cake, available at most Asian markets) Bring dashi to a boil. Add salt and soy sauce. Divide parsley leaves and fish cakes between four bowls. Add dashi. If fish cakes aren't available, almost anything can be added instead, from fresh vegetables (mushrooms are a nice touch, as are snow peas), to chicken and fish, though traditionalists will argue that's a bit avant garde.

Posted to recipelu-digest Volume 01 Number 239 by James and Susan Kirkland <kirkland@...> on Nov 10, 1997

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