Clear Soup with Umeboshi (Pickled Plum) and Mitsuba Trefoil
Japanese elders put umeboshi in hot green tea. It's wisdom from early people to warm your body and recover from exhaustion.
Photographed by Akiyoshi Yamamoto
Calorie count is per serving
Ingredients (Serves 4)
- 4 umeboshi (pickled plums)
- 20 g mitsuba trefoilNote
Leafy vegetable originating in Japan. Has green leaves and a long, white stem with a refreshing smell. The stem can sometimes be eaten, depending on the variety.
- 2 tsp usukuchi soy sauceNote
Popular soy-sauce originating in Kansai region. Light-colored, yet salty. Good for keeping the natural taste and color of the ingredients.
- 600 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly konbu kelp and bonito (skipjack tuna) flakes.
Roughly chop the mitsuba trefoil.
Place an umeboshi (pickled plum) into each serving bowl, then add 1/4 each of the mitsuba trefoil, usukuchi soy sauce, and warm dashi to each bowl. Break the umeboshi (pickled plum) apart as you eat, mixing it into the soup bit by bit.