35  Years Of Excellence

Japanese tofu soup

Japanese tofu soup

Japanese tofu soup

Recipe Ingredients: 

  • 200g fresh shiitake mushrooms halved
  • 200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli)
  • 1/2 small Chinese cabbage, thickly sliced
  • 4 spring onions, chopped, plus extra to serve
  • 600g silken firm tofu (at room temperature), drained, cubed
  • 3/4 cup (185ml) mirin (see note)
  • 3/4 cup (185ml) reduced-salt soy sauce
  • 1/4 cup (60ml) sake

Recipe Method: 

  • For the broth, combine all the ingredients in a large saucepan and bring to the boil. Simmer over medium heat for 5 minutes for flavours to develop.
  • Add mushrooms and noodles and simmer for 5 minutes.
  • Add cabbage and spring onion and simmer for a further 2-3 minutes.
  • Place the noodles and vegetables in bowls, top with cubed tofu and ladle over the broth.
  • Garnish with extra spring onion and serve at once.

recipe Tips: 

  • A Pair Of Scissors Can Do It All
  • Your kitchen also needs its very own pair of scissors. They can help in snipping green chilies, fresh herbs, green onions and other vegetables