Dried Tofu Skin Soup – Clear Soup

Method6 steps

1. 1

   Step 1: Put the dried yuba sticks in a bowl with enough hot water to cover them. Add the pinch of baking soda if using. Soak for 2–10 minutes until the whole sticks are soft; the time depends on the brand.

   Soften yuba sticks · 10 minUses 3 dried tofu-skin sticks (yuba) · Hot water sufficient to soak the yuba · 1 pinch baking soda, optional

2. 2

   Step 2: Lift out the softened yuba, discard the soaking water and pat the sticks dry. Cut each stick into four equal pieces. Have the four thin carrot slices and two tender daikon leaves ready.

   Uses Three rehydrated yuba sticks · 4 carrot slices, about 3 mm thick · 2 small tender daikon leaves

3. 3

   Step 3: Bring the 400 ml prepared dashi to the boil. Add the light soy sauce (1 tsp), sake (1 tsp) and salt, reducing or omitting the salt if the stock is already seasoned.

   Uses 400 ml prepared fish-based dashi stock · 1 tsp light soy sauce · 1 tsp sake · Salt allowance: ⅓ tsp with plain stock, less or none with seasoned stock

4. 4

   Step 4: Add the four carrot slices to the boiling seasoned broth and cook for 30 seconds.

   Cook carrot slices · 1 minUses Complete seasoned clear broth · Four prepared carrot slices

5. 5

   Step 5: Add all twelve rehydrated yuba pieces and cook at a gentle boil for about 1 minute until heated through.

   Heat yuba in soup · 1 minUses Clear broth with carrots · All twelve cut rehydrated yuba pieces

6. 6

   Step 6: Add the two tender daikon leaves and turn off the heat. Divide the hot soup evenly between two bowls and serve immediately.

   Uses Completed clear soup with carrots and yuba · Two prepared tender daikon leaves