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Saturday, 19 June 2010 16:15

Clear soup with bamboo and Atlantic Wakame

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  • 2 (8g) packets bonito dashi (stock) powder
  • 140g whole peeled bamboo shoot, thinly sliced, quartered
  • 10g dried Atlantic Wakame
  • 120g silken tofu, cut into 7mm cubes
  • 2 tabs cooking sake
  • 1 tsp soy sauce
  • Black sesame seeds, to serve

Place 1.2L water and dashi in a large saucepan and bring to the boil over medium heat. Add bamboo and wakame and cook for 4 minutes. Add tofu and simmer for a further minute. Add sake, soy sauce and salt to taste.
Serve in small bowls, scattered with sesame seeds.
Note: If you want to serve this lovely soup as a meal in its own right, add a packet of cooked Japanese noodles with the seaweed and 100g thinly sliced snow peas with the sake.

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