Clear Soup with Bean Curd 　(Toufu no O-sumashi)
1 cake bean curd (toufu)
1 bunch water parsley (mitsuba)
4 cups bonito and kelp soup (dashi)
2 tsp light soy sauce (usukuchi)
1 tsp mirin				mitsuba
2/3 tsp salt (shio)
1. Boil soup with light soy sauce, salt and mirin. 2. Cut bean curd into small cube and add to soup. 3. Cut water parsley into 1.5cm long, and add to soup. Serves 4