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Easy
By Peter Gordon
Published 2007
This soup is by no means hearty but it is very satisfying. It is Japanese in origin, and you can use the basic broth as a starting point for many variations on the theme. Try adding diced tofu or a little miso, sliced cooked chicken or duck, cooked and shelled prawns or crab meat, cooked noodles or even shaved vegetables. You needn’t head to a Japanese supermarket or Chinatown to source the seaweed and dried shiitake, as these can often be bought from health-food shops. Shiitake mushrooms c