Clear tofu soup

Tofu no sumashijiru


Preparation info

  • Difficulty


  • serves


Appears in

Dashi and Umami

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

Published 2009

  • About


  • 600 ml dashi
  • 1 block silken tofu
  • 20 g mitsuba (Japanese wild parsley)
  • 1 tbsp & 1 tsp light soy sauce*
  • 4 g salt


  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 the mitsuba from (1), and serve in a bowl.

*In all recipes where light soy sauce is used, it can be replaced with the same quantity of normal soy sauce if light soy sauce is unavailable.