Japanese tofu soup

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How to make Japanese tofu soup

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:15
  • Total Time : 0:20

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

Broth

  • 2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions
  • 3/4 cup (185ml) mirin (see note)
  • 3/4 cup (185ml) reduced-salt soy sauce
  • 1/4 cup (60ml) sake

Method

  • Step 1 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.
  • Step 2 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.

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