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Clear Soup with Mitsuba and Fu
Serves 2 · About 10 min
A clear soup with mitsuba (Japanese parsley) and small fu (dried wheat gluten) floating in clear dashi broth.
① Cut the mitsuba→② Make the soup→③ Serve in soup bowls
What to buy
Vegetables
Dry goods
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How to make it
1
Cut the mitsuba
- Wash the mitsuba in water and cut off 1 cm at the root end
- On the cutting board, cut the stems and leaves into 3 cm lengths
How to tell it's doneThe leaves and stems are all about 3 cm long.
2
Make the soup
- Put 400 ml water and 1 tsp dashi granules in a pot and put over medium heat
- When it boils, add 1/4 tsp salt and 1/2 tsp soy sauce
- Taste it. If the flavor is weak, add a pinch of salt
How to tell it's doneThe soup is light gold and clear, and tastes good when you try it.
3
Serve in soup bowls
- Put 4 fu in each soup bowl
- Pour in the hot soup and put the mitsuba on top
- Let it sit about 1 min so the fu soaks up the soup and puffs up
ReadyThe fu is plump and soft, and the mitsuba is bright green.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The soup is too darkAdding a lot of soy sauce makes the color dark. Next time, use no more than 1/2 tsp soy sauce and adjust the taste with salt.
The flavor is weakThere was not enough salt. Add a pinch at a time, tasting each time.
The mitsuba is limpIt was boiled in the soup too long. Just put the mitsuba on top in the bowl.
The fu is hardIt didn't sit long enough. Wait 1 min after pouring in the soup.
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