One of Japan's simplest soups, sumashi jiru is made from a clear dashi stock quickly drawn from kombu and dried bonito flakes, finished with tofu and spring onion. The dashi can be frozen separately and thawed whenever needed.
Heat the kombu in the water and remove it just before boiling. Once boiling, take the pot off the heat, add the dried bonito flakes, let sit for 1 minute, then strain through a fine sieve.
Return the strained dashi to the pot, add the soy sauce and salt, then add the tofu cubes and warm through for 4 minutes without boiling.
Ladle the soup into bowls, garnish with spring onion and serve hot.
Do not let the kombu boil; remove it just before the water reaches a boil, or the stock turns bitter. Do not press the bonito flakes while straining, or the dashi turns cloudy. Allergens: contains fish and soy.
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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