Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa, Kiyomi Mikuni

Clear tofu soup

Tofu no sumashijiru

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Preparation info
  • serves

    4

    • Difficulty

      Easy

Appears in
top 1000Dashi and Umami: The Heart of Japanese cuisine
Dashi and Umami

By Heston Blumenthal, Pascal Barbot, Nobu Matsuhisa and Kiyomi Mikuni

Published 2009

  • About

Ingredients

  • 600 ml dashi
  • 1 block silken tofu
  • 20 g mitsuba

Method

  1. Tear off the mitsuba leaves and blanch. Immerse in cold water, drain and then roughly chop the stems (approx. 2 mm long).
  2. Place the dashi, soy sauce and salt into a pan and heat. When it is about to boil, add the tofu cut into 1.5 cm size cubes and th