Kombu (Kelp) & Tofu Soup

Name: How to cook Kombu (Kelp) & Tofu Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Kombu (Kelp) & Tofu Soup

This soup is slightly Hot & Sour. When I seasoned the soup, I thought some Vinegar would improve the flavour, so I added Vinegar to the soup. Maybe I was tired, but I definitely enjoyed the sourness of this soup. You can make it hotter and sourer to suit your taste. If you have Kombu that has been used to make dashi stock, you can use it.

Ingredient

Food ration :

2 Servings

Cooking time :

20 to 30 minutes

10 g

Dried Shredded Kombu (Kelp)

1 teaspoon

Sesame Oil

100 g

thinly sliced Pork Belly *optional, cut into bite-size pieces

2-3

Shiitake Mushrooms *sliced

2 cups

Chicken Stock *OR 2 cups Water & 2 teaspoon Asian Chicken Bouillon Powder

1/2 teaspoon

grated Ginger

1 tablespoon

Soy Sauce

1 tablespoon

Rice Vinegar

100 g

Tofu *medium to firm type, cut into bite-size cubes

1 tablespoon

Potato Starch *mixed with 1 tablespoon Water

Egg *whisked

Cooking instructions

* Step 1

Soak Dried Shredded Kombu (Kelp) in cold water until softened, drain, rinse, and drain again. Cut into the length that is easy to eat if loo long.

* Step 2

Heat Sesame Oil in a saucepan over medium heat, cook Pork and Shiitake Mushrooms. Add Chicken Stock, Kombu (Kelp) and Chilli Flakes, and cook for 5 to 10 minutes OR until Kombu is soft.