Tori To Negi No Suimono Soup Recipes

Steps:

• Salt the little chicken cubes lightly, then simmer in water until just barely tender.
• Remove from heat and reserve.
• Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices.
• Bring to a boil, then simmer for 5 minutes.
• Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls.
• Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.

Steps:

• Shell shrimp. Clean and boil them for 5-10 minutes. Chop shrimp fine and mash well. Add water, cornstarch, salt, and sugar. Form into small balls. Drop into hot oil and cook for 1 1/2 minutes. Remove. Add mushrooms, peas and shrimp balls to soup stock and serve.

Steps:

• Pour the water into a 2-quart pot. Stir in the miso until it's no longer in chunks.
• Bring to a simmer.
• Tear the nori into pieces about 1.5" by 1.5", but don't be concerned if they're bigger or smaller than that. Add to the pot.
• Dice the tofu until you like the size of the pieces. Add to the pot.
• Best enjoyed immediately but keeps well in the fridge.