Suimono

Name: Suimono
Cook time: 21 min
Total time: 21 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 l Water; 10g Dried Kombu; 25g Katsuobushi, bonito flakes; 900ml Dashi, from above; 1 tbsp Usukuchi Shoyu, light soy sauce; 1 tbsp Sake; 1 tsp Mirin; 3/4 tsp Fine Salt, adjust to taste; 200g Tofu (Silken), cut into 1.5 cm cubes; 8 sprigs of Mitsuba, Japanese parsley, trimmed; 8 strips of Yuzu Peel, or to taste

Suimono is a delicate Japanese clear soup that highlights a clean, savory broth and subtle aromatics. Light and refined, this version features silky tofu and bright yuzu atop a gently seasoned dashi for a comforting yet elegant starter or light meal.

Suimono is a delicate Japanese clear soup that highlights a clean, savory broth and subtle aromatics. Light and refined, this vers... Show more

Traditional Japanese Recipe

Health Grade

S+ · Outstanding

Time

20 min

Price

1,58 €

Calories

67 kcal

low calorie

healthy

nutritious

quick

Method

Heat the kombu

Pour the Water into a medium saucepan and add the Dried Kombu. Set it over medium heat and warm it slowly until tiny bubbles form around the edge and the water is just below a boil, about 10 minutes. Do not let the kombu boil or the broth can turn cloudy and slightly bitter. Lift the kombu out as soon as it reaches that stage.

Prep the garnishes

While the kombu heats, gently drain the Tofu and cut it into 1.5 cm cubes. Rinse the Mitsuba, shake it dry, and trim the stem ends so you have 8 neat sprigs. If you are cutting it yourself, pare the yellow part of the Yuzu Peel into 8 very thin strips, avoiding the white pith so the garnish stays fragrant rather than bitter.

Steep the bonito

Scatter in the Katsuobushi, let the liquid come back to a very gentle simmer, then turn off the heat. Let it steep for 2 minutes, then pour the broth through a fine-mesh strainer into a clean pot or bowl. Strain gently and do not press on the flakes, so the dashi stays clear.

Season the broth

Measure 900 ml of Dashi into a clean saucepan. Add the Usukuchi Shoyu, Sake, Mirin, and Fine Salt, then bring the soup to a gentle simmer over medium heat. Let it simmer for 2 minutes, then taste; the flavor should be light, savory, and balanced, so adjust the salt if needed.

Warm the tofu

Slide the tofu cubes into the seasoned broth and warm them through over low heat for 1 minute. Keep the soup below a boil so the tofu stays silky and the broth remains clear.

Serve the suimono

Divide the tofu among 4 small soup bowls, then ladle the hot broth over it. Finish each bowl with 2 sprigs of mitsuba and 2 strips of yuzu peel. Serve right away so the soup stays hot and the citrus aroma is at its freshest.