Clear Soup With Myoga Ginger, Tofu And Yuzu Pepper Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger. It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger. It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper Share its first Cooksnap! I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger. It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger. It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi Ingredients 2 servings 2 Myoga ginger 1/4 block Silken tofu (or firm tofu) 500 ml Water 1 an appropriate amount for the water Shiro-dashi 1 Sansho pepper powder 2 Myoga ginger 1/4 block Silken tofu (or firm tofu) 500 ml Water 1 an appropriate amount for the water Shiro-dashi 1 Sansho pepper powder Cooking Instructions 1 Cut the myoga ginger into 3 mm thick slices. 2 Cut the tofu into easy-to-eat pieces. 3 Bring the water to a boil, add the shiro-dashi and tofu, and bring to a boil again. 4 Add the myoga ginger and turn off the heat. 5 Ladle into serving bowls, sprinkle with sansho pepper powder and serve! 1 Cut the myoga ginger into 3 mm thick slices. 1 Cut the myoga ginger into 3 mm thick slices. 2 Cut the tofu into easy-to-eat pieces. 2 Cut the tofu into easy-to-eat pieces. 3 Bring the water to a boil, add the shiro-dashi and tofu, and bring to a boil again. 3 Bring the water to a boil, add the shiro-dashi and tofu, and bring to a boil again. 4 Add the myoga ginger and turn off the heat. 4 Add the myoga ginger and turn off the heat. 5 Ladle into serving bowls, sprinkle with sansho pepper powder and serve! 5 Ladle into serving bowls, sprinkle with sansho pepper powder and serve! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on July 08, 2013 08:51 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Clear Soup with Tofu and Enoki Mushrooms Clear Soup with Tofu and Enoki Mushrooms This soup make you make you fall in love with simple traditional Japanese cooking. This is the regular soup we have when we have grilled fish. I don't really take the time to drain my tofu properly, so the extra water from the tofu ends up thinning out the soup so the saltiness is just right. Adjust the seasonings to your taste. For 4 servings. Recipe by Pukuttopukumaru cookpad.japan Clear Soup with Chinese Chives and Eggs Clear Soup with Chinese Chives and Eggs When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often. Mix the Chinese chives with the beaten eggs. 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Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home. Recipe by Shiotomo cookpad.japan Clear Soup with Chinese Chives and Eggs Clear Soup with Chinese Chives and Eggs When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often. Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home. Recipe by Shiotomo cookpad.japan Clear Soup with Nanohana & Chikuwa Clear Soup with Nanohana & Chikuwa I wanted a soup for dinner, so using the ingredients on hand, I made this clear soup off the top of my head. It was pretty good, so I decided to write down the recipe. The flavor and slight sweet taste of the chikuwa makes this delicious. Since you want to enjoy the beautiful color in this dish, add the nanohana right before eating. Since you don't need to parboil, you can cut them up and wait to use them until the appropriate time. Recipe by Raby cookpad.japan Clear Soup with Nanohana & Chikuwa Clear Soup with Nanohana & Chikuwa I wanted a soup for dinner, so using the ingredients on hand, I made this clear soup off the top of my head. It was pretty good, so I decided to write down the recipe. The flavor and slight sweet taste of the chikuwa makes this delicious. Since you want to enjoy the beautiful color in this dish, add the nanohana right before eating. Since you don't need to parboil, you can cut them up and wait to use them until the appropriate time. Recipe by Raby cookpad.japan Easy Shiro-Dashi Clear Soup Easy Shiro-Dashi Clear Soup My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure. There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8. Add your preferred amount of wakame. If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin cookpad.japan Easy Shiro-Dashi Clear Soup Easy Shiro-Dashi Clear Soup My mom made this for my twins. I usually just eye-ball the ingredients, but I measured them and this was the best results. It's also great as a hangover cure. There's a lot of variation among shiro-dashi, so adjust the taste accordingly. For a clear soup base the ratio is 1:8. Add your preferred amount of wakame. If adding fu (dried wheat gluten), add after you pour the boiling water or else the fu will absorb all the shiro-dashi. I know from past mistakes. Recipe by Team yokin cookpad.japan Clear Soup with Manila Clams Clear Soup with Manila Clams I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams. The flavor will differ depending on the clams. Adjust the seasoning at the end with salt. You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe cookpad.japan Clear Soup with Manila Clams Clear Soup with Manila Clams I made this for Girl's Day (Hinamatsuri, March 3rd) using Manila clams instead of the usual surf clams. The flavor will differ depending on the clams. Adjust the seasoning at the end with salt. You can make this with soy sauce, but it'll color the soup. Osuimono should be made with usukuchi soy sauce. Recipe by Parufe cookpad.japan Simple Ozoni (Clear Soup with Mochi Blocks) Simple Ozoni (Clear Soup with Mochi Blocks) My best friend is Japanese (I always feel that she is still alive somehow). She used to tell me about ozoni, and how it was a favorite during New Year celebration. New Year is coming and I feel like practicing making it based on the memory of what she told me. I made ozoni with whatever was available on my fridge and pantry. My kids love this and I plan to make ozoni on Near Year. You can add more water if you like more water in your soup. Be sure to adjust dashi, shoyu, and mirin according to your preference. Angela Mertoyono Simple Ozoni (Clear Soup with Mochi Blocks) Simple Ozoni (Clear Soup with Mochi Blocks) My best friend is Japanese (I always feel that she is still alive somehow). She used to tell me about ozoni, and how it was a favorite during New Year celebration. New Year is coming and I feel like practicing making it based on the memory of what she told me. I made ozoni with whatever was available on my fridge and pantry. My kids love this and I plan to make ozoni on Near Year. You can add more water if you like more water in your soup. Be sure to adjust dashi, shoyu, and mirin according to your preference. Angela Mertoyono Ushio-jiru: My Favorite Clear Soup Ushio-jiru: My Favorite Clear Soup The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop. Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. Recipe by pegupepepe. cookpad.japan Ushio-jiru: My Favorite Clear Soup Ushio-jiru: My Favorite Clear Soup The stock you get from the bones and skin of cod is so delicious! Enjoy the gentle flavor of the cod that's not at all 'fishy'. It's good to the last drop. Don't use soy sauce, since it will overwhelm the fish stock. Add the seasonings a little at a time while tasting, and stop when it tastes just right to you. For 4 to 5 servings. 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