Sumashi-jiru
also called すまし汁 · sumashi-jiru · sumashi jiru · 澄まし汁 · osumashi · o-sumashi · clear soup · clear dashi soup
- Japanese Home Cooking
- serves 4
- recipe says 10 min
- Soups
Three ways to read this recipe
The table
| There is nothing in it to cover a mistake, so it is the soup a household makes when the dashi is good. | |||
| 4 cups(950 mL)dashi | bring to a bare simmer | warm through, no boil | scatter on top, off the heat |
| 2 tsp(10 mL; light-coloured and saltier than dark soy, not a substitute for it)usukuchi soy sauce | |||
| 1 Tbs(15 mL)sake | |||
| 1/2 tspfine sea salt | |||
| 5 oz(150 g; in 3/4-inch cubes)silken tofu | |||
| 4 sprigs(or 2 scallion greens, cut on a long bias)mitsuba | |||
| 1 piece(a thumbnail, pared thin with no white)yuzu peel | |||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
Before anything else
2bring to a bare simmer
3warm through, no boil
goes in with what step 2 made
4scatter on top, off the heat
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 5 min1 of 3 steps gives no time
- Needs you
- about 2 min
- If you get it wrong
- Narrow — usukuchi is saltier than the dark soy it looks paler than; past a tablespoon in four cups the dashi is gone
bring to a bare simmer
3 minwalk away(we think)from the start
warm through, no boil
2 minneeds you(we think)3 min in
scatter on top, off the heat
not timed5 min in
- needs you
- you can walk away
- never timed
- we think
You'll need saucepan
Goes with
See how it is written
>> title: Sumashi-jiru
>> category: Soups
>> tags: japanese, dashi, tofu, soup, quick, light
>> counters: Japanese Home Cooking
>> aka: すまし汁, sumashi-jiru, sumashi jiru, 澄まし汁, osumashi, o-sumashi, clear soup, clear dashi soup
>> pairs-with: dashi, gohan
>> servings: 4
>> time: 10 min
>> slack: narrow — usukuchi is saltier than the dark soy it looks paler than; past a tablespoon in four cups the dashi is gone
>> step: There is nothing in it to cover a mistake, so it is the soup a household makes when the dashi is good.
The other half of 汁物, and the one a miso soup is not.
>> step: bring to a bare simmer
Bring @dashi{4%cups}(950 mL) seasoned with @usukuchi soy sauce{2%tsp}(10 mL; light-coloured and saltier than dark soy, not a substitute for it), @sake{1%Tbs}(15 mL) and @fine sea salt{1/2%tsp} to a bare simmer in a #saucepan{} ~warm{3%min}.
>> step: warm through, no boil
Slip @silken tofu{5%oz}(150 g; in 3/4-inch cubes) into @&(~1)seasoned dashi{} and hold it just under a simmer ~warm{2%min}, until the cubes are hot through and still whole.
>> step: scatter on top, off the heat
Float @mitsuba{4%sprigs}(or 2 scallion greens, cut on a long bias) and @yuzu peel{1%piece}(a thumbnail, pared thin with no white) on @&(~1)soup{} in the bowl, off the heat, so the smell arrives before the spoon does.