Japanese Clear Winter Vegetable Soup - {Suzuki No Suimono} Recipe - Cooking Index
Japanese Clear Winter Vegetable Soup - {Suzuki No Suimono} Recipe - Cooking Index
Wintry, yes; but subtly so. Here the aromatics of dashi are given weight with a small slab of fish, a flower of carrot, and daikon sticks. A bracing and stimulating prelude to a meal.
Courses: Soup| 4 cups | 948ml | Dashi |
| 1/2 cup | 55g / 1.9oz | Carrot - notched lengthwise (small) |
| With lemon zester so that thin slices | ||
| Look like flower petals | ||
| 1/4 cup | 59ml | Matchsticks of daikon radish |
| 4 | Sea bass or other firm fish - cut exactly | |
| Into 1" by 1" squares | ||
| 8 | Tiny lemon rind slivers - white scraped away |
Put salted water on the boil to cook the vegetables: first, the carrot flowers until just tender; then the daikon; finally the fish boxes. Drain each by turn.
When ready to serve, heat the dashi to a boil. Set out the heated bowls and arrange the fish, carrot flowers, and daikon strips in them. With a large ladle, carefully pour the dashi into each bowl and top with a few strips of lemon rind. Serve immediately.
Serve hot to 4 people in beautiful cups.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.