Japanese Soups

Dashi is the classic Japanese stock, used as a base for many Japanese soups. Each soup takes its character from the individual ingredients that are added to the stock. These can be a few delicately prepared items, such as those shown here, or a more substantial mixture of noodles, vegetables, meat and seafood.

Carrot-flower soup Make honeysuckle blossoms from 2 medium carrots. Bring 1 litre dashi to the boil, then lower the heat to a simmer. Add the carrots and simmer for 2 minutes. Ladle into warmed bowls and garnish with bean sprouts and coriander leaves.