Ingredients with Measurements:
- 4 cups dashi stock
- 1/2 cup dried wakame seaweed
- 1/2 cup sliced green onions
- 1/2 cup cubed firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the dashi stock to a boil over medium-high heat.
2. Add the dried wakame seaweed and cook for 1-2 minutes until the seaweed has rehydrated.
3. Add the sliced green onions and cubed firm tofu to the pot.
4. In a small bowl, mix together the soy sauce and mirin. Add this mixture to the pot.
5. Season with salt and pepper to taste.
6. Reduce the heat to low and let the soup simmer for 5-10 minutes.
7. Ladle the soup into soup bowls and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for boiling the dashi stock
- Low heat for simmering the soup
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 70
- Fat: 3g
- Carbohydrates: 5g
- Protein: 6g
Substitutions for ingredients:
- Dried kombu seaweed can be used instead of wakame seaweed.
- Silken tofu can be used instead of firm tofu.
Variations:
- Add cooked udon noodles to the soup for a heartier meal.
- Use chicken or vegetable broth instead of dashi stock for a different flavor profile.
- Add sliced shiitake mushrooms to the soup for added texture.
Tips and tricks:
- Be careful not to overcook the seaweed, as it can become slimy.
- Adjust the amount of soy sauce and mirin to your taste preference.
- Garnish with additional sliced green onions or sesame seeds for added flavor.
Storage instructions:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in traditional Japanese soup bowls.
- Garnish with additional sliced green onions or sesame seeds for added color.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Serve with steamed rice or a side salad for a complete meal.
Suggested side dishes:
- Edamame
- Gyoza
- Tempura vegetables
Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
Food safety advice:
- Make sure to properly store leftover soup in the refrigerator to prevent foodborne illness.
Food history:
- Ushiojiru is a traditional Japanese soup that originated in coastal fishing villages.
Flavor profiles:
- This soup has a savory and slightly sweet flavor from the soy sauce and mirin, with a slight umami taste from the seaweed.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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Region: Japanese