Wednesday, January 23, 2013

Japanese Lotus Root And Tofu Soup


Quite an achievement I have to say. So far so good with Japanese dishes. After three dishes (Braised Radish, Japanese Sauteed Eggplant and Teppanyaki Salmon), I'm not saying I know it all about Japanese food but crucially I've learned to make simple-easy Japanese dishes. Well, as said I have said before, I'm a fan of Dosanko cooking program though I'm not parked in the front of the tv all day long, also I am not into watching Indian dramas/serials because I have enough of drama going on my life. Basically, I like to cook or rather I cook because I think my family deserve a decent home cooked meal, thus, I watch cooking programs to polish my cooking skills. Of course it will be nice if my other half can cook too but his committed to his business is more appreciated than anything else. Otherwise,  I couldn't have brought the dashi stock, mirin and sake. Quite expensive you know. All of those 3 ingredients in return must be put to good use instead of clogging up my already over-spilling pantry. That's why I made this soup. Simply made like other soups as well (Winter Melon Woflberry SoupDhal/Lentil Vegetable Soup, Mutton Ball Soup, Chicken Wanton Soup Turmeric Tomato Soup). This smooth Japanese soup with lotus root (Fried Lotus Roots), mushrooms (Mushroom Tofu Soup) and white tofu (Tofu Scrambled Eggs & Spicy Tofu Curry) will impress those who love soups with true Japanese flavours.  

Ingredients
300g lotus root - remove skin and slice into rings
1 small leek - sliced
200g dried black mushrooms - soaked to soften and sliced
1 piece white tofu - cubed into medium size pieces
Spring onion for garnishing

For the soup base 
1/2 litre water
2 tbsp dashi powder (or as needed)
2 tbsp mirin
3 tbsp sake
Note: perhaps omit these three ingredients and use vegetable stock or other stocks if you don't feel like buying) 
1 tsp sugar
Salt and white pepper for taste

Method
Simmer lotus root with water to soften. 
Add the rest of the ingredients except tofu and leeks. 
Stir and heat through. 
Add tofu and leeks.
Gently stir as not to break tofu. 
Just after 2-3 mins, remove from heat.
Garnish with spring onion before serving.
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7 comments:

  1. lotus root is one of my favorite soup

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  2. I like lotus root! But cleaning it is a real hassle

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  3. Lotus root is new to me....if I get it here in Chennai..sure will try :-)


    Helen
    http://myworldmyhome2012.blogspot.in

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  4. With mirin dashi, you can bring the flavors out of the soup. Yumm.

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  5. what lovely and yummy soup:)
    Love the pictures!!

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  6. This looks great! Looks like you'll be a Japanese cuisine pro soon enough!

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