Suimono
Suimono means “things to sip” in Japanese and is a clear broth soup garnished with whatever is in season. It’s quintessentially Japanese and so simple to make that it hardly warrants a recipe. Still, it’s important to not go overboard when making this soup and only choosing a few garnishes, two or three at most. A good quality stock is key too – go easy on the soy sauce.
Ingredients:
Garnishes – choose up to three: small cooked clams, slices of kamaboko, hard-cooked quail eggs, cubes of tofu, thin slivers of snow peas, mushrooms, bamboo shoots or spinach, thinly sliced green onion or small shiso leaves (I used kamaboko, green onion and shiitake mushrooms)
4 cups dashi broth
1 teaspoon soy sauce
1 teaspoon sake
1. Prepare garnishes of your choice.
2. In a large saucepan, heat dashi over medium heat to simmer. Add soy sauce and sake.
3. Divide garnishes among 4 individual soup bowls. Just before serving, ladle hot broth into bowls.