Kanchin-Jiru Soup
4cm ml pieces (150 grams)
1/2 carrots (70 g)
2 cucumber faces
2 dry mushrooms
1/3 tofu (150 grams)
2 tablespoon sesame oil
800 milliliter Bonito fish stock (for making dashi soup)
100 ml shiita mushroom stock (or 100 bunito fish stock)
1 tablespoon soy sauce
1/2 teaspoon salt
2 small green onions
1 piece of lemon peel
A bit of peppercorns
Ready recipe
Tone the tofu with two square centimeters by hand, take them off with a flat groove and drain the water.
Thin slices of thighs and half of the slices are divided into four sections. Now split them into 5 millimeter pieces. Thinly slice the horizontal thighs out of the carrots. Then cut into 4 mm thick.
Wash the cucumber and wash away the water. Cut them into a container of 5 mm thick. Take a lot of salt with a little salt in your hands. Then wash the salt and greasy parts with water.
Dry the Shiitea with water and keep the mushroom with water and press the water. Put Shiva on the mushroom stock for later use. Cut the mushroom stems to the Shiita and cut it like a umbrella to 1 mm thick.
Cut the small green onion into circular shape for use as a sweetener. Yuu lemon khosar tita cut white pieces and cut into small pieces.
Sesame oil is heated with a frying pan and stirring it with molasses and carrots. If these two vegetables are well covered with oil cover, then first cottage bean, and then add shiita and tofu.
If the ingredients are well covered with oil cover, add stock of Bonito fish stock and 100 ml shiite for the dashi. Boil the frying paneer and pour boiling soup on medium flame. Now reduce the flame and add soy sauce and boil for 20 minutes.
Check the vegetables after 20 minutes. If they are soft, try soup and add some salt to taste before turning off the fire. Pour the soup into small containers and serve it with green onions and yuus. If you want, sprinkle pepper powder on it.