Ingredients with Measurements:
- 4 cups of dashi stock
- 1 small eggplant, sliced into thin rounds
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 teaspoon of sugar
- 1 teaspoon of sesame oil
- 1 tablespoon of toasted sesame seeds
- 2 green onions, thinly sliced
- 2 eggs, beaten
- Salt and pepper to taste
Special equipment needed:
- Soup pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a soup pot, bring the dashi stock to a boil over medium-high heat.
2. Add the eggplant slices and cook for 2-3 minutes until tender.
3. In a small bowl, mix together the soy sauce, mirin, sake, sugar, and sesame oil.
4. Pour the mixture into the soup pot and stir well.
5. Add the beaten eggs to the pot and stir gently to create egg ribbons.
6. Season with salt and pepper to taste.
7. Ladle the suimono into soup bowls.
8. Garnish with toasted sesame seeds and sliced green onions.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 80
- Fat: 4g
- Carbohydrates: 7g
- Protein: 5g
Substitutions for ingredients:
- Dashi stock can be substituted with chicken or vegetable broth.
- Eggplant can be substituted with zucchini or mushrooms.
- Mirin can be substituted with rice vinegar.
Variations:
- Add cooked shrimp or chicken for a heartier soup.
- Use tofu instead of eggplant for a vegetarian option.
- Add udon noodles for a noodle soup version.
Tips and tricks:
- To create even egg ribbons, pour the beaten eggs slowly into the soup while stirring gently.
- Adjust the seasoning to your taste by adding more soy sauce or sugar.
- Toast sesame seeds in a dry pan over medium heat for 1-2 minutes until fragrant.
Storage instructions:
- Store leftover suimono in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the suimono in a pot over medium heat until heated through.
Presentation ideas:
- Serve the suimono in traditional Japanese soup bowls.
- Garnish with a sprinkle of shichimi togarashi for a spicy kick.
Garnishes:
- Toasted sesame seeds
- Sliced green onions
- Shichimi togarashi
Pairings:
- Serve with steamed rice and pickled vegetables for a complete meal.
Suggested side dishes:
- Edamame
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the egg ribbons are too thick, pour the beaten eggs in a thinner stream while stirring gently.
Food safety advice:
- Make sure to cook the eggplant slices thoroughly to avoid any foodborne illnesses.
Food history:
- Suimono is a clear soup commonly served in Japanese cuisine.
Flavor profiles:
- Savory, umami, nutty, and slightly sweet.
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Japanese