Japanese Vegetable Soup


Preparation info
  • Makes 8 cups 2 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

I often forget that tofu, or bean curd, is actually made from soybeans. When I first made this soup, adzuki beans were virtually unobtainable. I substituted kidney beans, which are the same color and have a similar flavor. While I use chicken broth, it would be more authentic—and vegetarian—to use konbu dashi.


For the Flavored Bean Curd


For the tofu, in a small saucepan, bring the stock, soy sauce, and sugar to a boil. Add the tofu. Lower the heat and simmer for 10 minutes. Drain. Cut the tofu into 1-inch (2.5-cm) cubes and reserve.

For the soup, soak the mushrooms in 2 cups (500