Recipe Anti-cold soup

"This broth enriched with tofu and ham helps boost immune defenses to counter the first signs of a cold or flu. Reheat leftovers the next day for lunch or a light dinner." Nancy Singleton Hachisu

Author

Nancy Singleton Hachisu

Prep Time

15 minutes

Cooking Time

15 minutes

Servings

2L

Category

Savoury starter

Ingredients

• 1.5 l Japanese chicken stock
• 6 tbsp. sake
• 1 tsp. fleur de sel
• 300g hand-crushed momendofu or soft Japanese tofu blocks
• 150g ham, cut into 1cm cubes
• 1negi or 3 large spring onions, cut into 6 mm bevelled sections
• 4 tbsp. fine kudzu powder
• 4 tbsp. chopped parsley, mitsuba or seri (Japanese wild parsley)
• Ground pepper

Directions

1. Pour the chicken stock and sake into a stewpot.
2. Season with salt, stir and heat through.
3. Add the crushed tofu, ham and negi and bring to a simmer.
4. Cook over low-medium heat for 2 minutes, until the negi is tender.
5. Pour the kuzdu powder into a bowl, add a small ladleful of stock and whisk together.
6. Pour back into the stewpot and allow to thicken for 2 minutes.
7. Stir in the parsley, add a twist of the pepper mill and serve piping hot.