Thick Soup of TOUGAN Pepo and Some Ingredients, NOPPEI Style (Tougan no Noppei-jiru) |
 |
|||
| 1/4 tougan pepo |  |
 |
||
| 4 deep fried bean curd, thick type (atsuage) | ||||
| 50g kidney bean (sando-mame) | ||||
| 1 carrot (ninjin) | ||||
| 6 pieces pasania mushroom (shiitake) | tougan | atsuage | ||
 |
1 tsp salt (shio) | |||
| 30cc light soy sauce (usukuchi) | ||||
| 4 cups kelp soup (dashi) | ||||
| potato starch (katakuri-ko) | ||||
| ginger (shouga) | ||||
1. Peal the tougan pepo, cut into cube, boil in salted water and drain. 2. Peal the carrot, cut into wedges and boil. 3. Cut the kidney beans off the edges. Then boil and cut into diagonally. 4. Cut the pasania mushroom off the stems and cut into thin strips. 5. Soak the deep fried bean curd in hot water and cut into diagonal slicing. 6. Heat the kelp soup in a pot. Add salt and light soy sauce, then add tougan pepo, carrot, kidney beans, pasania mushroom and fried bean curd. 7. Thicken the soup with poteto starch. Pour the soup in individual bowl with greated ginger. Serves 4 |
||||
 |
||||