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Japanese consomme with Tofu & Mitsuba

Prep Time:

10 Minutes

Cook Time:

5 Minutes


2 Servings



About the Recipe

That's right - there are many Japanese clear soups, known as "osuimono' and "osumashi". Strictly speaking, an osumashi should be made using a fish stock although I've though that's a rule that's easily broken. Whichever stock you choose, follow my recipe and you'll end up with a nourishing and rather refined soup in a matter of minutes


1 dried shiitake mushroom*

500ml japanese dashi stock

1 tsp japanese cooking sake

1/4 tsp soy sauce

3 mangetout

100g soft tofu

1/4  tsp salt

2 mitsuba or parsley leaves

*if you don’t have any dried shiitake, you can use fresh. if you use fresht shiitake, add an extra 50 ml of stock


rinse and soak the shiitake mushroom in 50ml of water for 30 minutes. remove from the water and cut in half. retain the shiitake water to use in the stock

put the stock and the shiitake water in a pan. add the cooking sake, soy sauce, tofu & mangetout and bring to the boil. simmer for 3 - 4 mins

season with the salt and add the mitsuba

your soup is ready. serve with rice and/or a main dish

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