Sumashijiru Clear Soup with Ground Pork and Tofu
When dicing tofu, veterans do it while holding the tofu directly on their palm, then drop it into the pot.
Photographed by Takeshi Noguchi
Beans & Tofu
Soups & Stews
Calorie count is per serving
Ingredients (Serves 2)
- 100 g ground pork
- 1/2 block momendofu (150 g)
- 1 wakegi Welsh onion
- 1/2 tsp ginger juice
- 1 tsp vegetable oil
- 1 tbsp sake
- 1/2 tsp salt
- 400 ml water
Cut the tofu into 1.5 cm cubes. Chop the wakegi Welsh onion into pieces 2-3 mm wide, starting from the root end.
Oil a pot with the vegetable oil and heat over medium heat, then add and stir-fry the ground pork, occasionally using your wooden spatula to break up any clumps.
When the meat has browned and broken into small pieces, add the sake and water.
When the liquid in the pot comes to a simmer, reduce heat to low and skim off any foam, then add the ginger juice. Stir in the salt and simmer over low heat for about 10 min.
Add the tofu and simmer over medium heat for 30 sec to 1 min. Serve sprinkled with the wakegi Welsh onion.