Bamboo soup


筍スープTakenoko Supu


1 cup cooked bamboo, cut into chunks
¼ brick medium-firm tofu, cut into cubes
1 white part of leek, cut into bite-sized pieces
½ package enoki mushrooms cut in half
½ tablespoon soy sauce
1 teaspoon dashi


1.       Bring two cups of water to a boil, and add the dashi.

2.       Add the bamboo, leeks, and mushrooms to the broth, and bring to a simmer for 2 minutes. Skim any bubbles or residue off the top.

3.       Add the tofu, and once the tofu floats to the surface while the broth is boiling, add the soy sauce. Serve.