Japanese Night at EVK: Suimono's lightly salty clear broth offers a refreshing palette cleanser for the heartier elements of Japanese Night. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Prep your homemade dashi broth with one stick of kombu and a good handful of katsuobushi. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Suimono Soup is a comforting clear broth soup made with simple and accessible ingredients. Try boiling the lightly salty soy sauce and sesame oil broth with sweet potatoes, shiitake mushrooms, and cubed soft tofu. Garnish with finely sliced carrots and green onions. Find more delicious world pescetarian recipes at eastvankitchen.com
Japanese Night at EVK: Suimono Soup is a comforting clear broth soup made with simple and accessible ingredients. Try boiling the lightly salty soy sauce and sesame oil broth with sweet potatoes, shiitake mushrooms, and cubed soft tofu. Garnish with finely sliced carrots and green onions. Find more delicious world pescetarian recipes at eastvankitchen.com
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SUIMONO ‘CLEAR BROTH’

EVK’s version of this beautiful Japanese clear-broth soup!

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Ingredients

  • water
  • 1 sheet or stick of kombu
  • 2 handfuls of katsuo-bushi flakes
  • 1 sweet potato
  • 1/3 of a block of tofu
  • a few shiitake mushrooms
  • 1 carrot
  • 2 green onions
  • soy sauce
  • salt
  • sesame oil

Instructions

  1. Rinse or wipe excess salt off kombu.
  2. Cube sweet potato and tofu.
  3. Slice shiitakes into thirds.
  4. Julienne carrot.
  5. Thinly slice green onions.
  6. Soak kombu in a deep pot of water on medium-low heat.
  7. When the water gets close to boiling and the kombu starts to get slimy, remove it, add katsuo-bushi flakes and turn the heat up to medium. Simmer for 20 minutes or so.
  8. Strain the katsuo-bushi out of your broth and return the liquid to the pot.
  9. Add sweet potatoes, tofu and mushrooms and cook until sweet potatoes are done to your liking.
  10. Add soy sauce (lots!), salt and sesame oil (not too much!) to taste.
  11. Pour hot soup into bowls and garnish with carrots and green onions.

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