One of the simplest soups in Japanese cuisine, sumashi jiru is made with a clear dashi quickly steeped from kombu and dried bonito flakes, then finished with tofu and scallions. The dashi can be frozen separately and thawed when needed.
Place the kombu and water in a pot and heat. Remove the kombu just before the water boils. Once the water boils, remove the pot from the heat, add the dried bonito flakes, and let steep for 1 minute. Strain through a fine-mesh strainer.
Return the strained dashi to the pot and add the soy sauce and salt. Add the cubed tofu and heat for 4 minutes without letting it boil.
Ladle the soup into bowls, garnish with scallions, and serve hot.
Do not boil the kombu; remove it just before the water boils, or it may make the broth taste bitter. Do not press the bonito flakes too hard before straining, or the dashi will become cloudy. Allergen: contains fish and soy. Additional allergen check: check the product label for a gluten statement on the soy sauce, as ingredients may vary by product.
Ton balığı pulunu süzmeden önce sadece 1 dakika bekletmenin yeterli olduğunu düşünmüyorum, bende yeterince derin bir tat vermedi; 3 dakika beklettiğimde dashi çok daha lezzetli oldu. Yine de temel teknik gayet doğru anlatılmış, tekrar yapacağım.
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