Foreign (pork) and native (bean curd and bean paste) elements combine to make a flavorful, uniquely Japanese soup. It’s very good with vegetable and egg dishes.
Cut the pork into
In a separate bowl, dissolve the bean paste in a bit of hot broth before pouring it back into the pot. Stir well to distribute.
Cut the bean curd into
© 1986 Elizabeth Andoh. All rights reserved.