© Fredrika Stjärne
Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4 to 6

For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dried skipjack tuna) from a block of dried Japanese tuna for the dashi (broth). The secret to this quick version—prepared with store-bought ingredients—is to buy the best-quality bonito you can find. Look for it at Japanese markets.   More Japanese Recipes  

How to Make It

Step 1    

In a medium saucepan, cover the kombu with the water and let stand for 1 hour.

Step 2    

Preheat the oven to 350°. Bring the water to a simmer over moderate heat and remove the kombu before it boils. Add the bonito and simmer for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes. Strain the dashi through cheesecloth into another saucepan and add the soy sauce and mirin.

Step 3    

Arrange the tofu cubes and crabmeat in ovenproof bowls and warm in the oven for about 3 minutes. Bring the dashi to a simmer. Pour the hot dashi into the bowls, garnish with the mitsuba or celery leaves and serve right away.

Suggested Pairing

Bright, creamy Pinot Blanc.

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