Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper

Name: Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper
Yield: 2 servings
Cuisine: American
Ingredients: 2 Myoga ginger; 1/4 block Silken tofu (or firm tofu); 500 ml Water; 1 an appropriate amount for the water Shiro-dashi; 1 Sansho pepper powder

cookpad.japan @cookpad_jp

I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.

It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.

It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

cookpad.japan @cookpad_jp

I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.

It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

I wanted to have a refreshing soup after a night out drinking, so I thought of one using my favorite myoga ginger.

It's best not to cook the myoga ginger for too long, so you can keep its crispy texture. For 2 servings. Recipe by Hitomi

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Ingredients

2 servings

2Myoga ginger
1/4 blockSilken tofu (or firm tofu)
500 mlWater
1an appropriate amount for the water Shiro-dashi
1Sansho pepper powder

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Steps

1

Cut the myoga ginger into 3 mm thick slices.
2

Cut the tofu into easy-to-eat pieces.
3

Bring the water to a boil, add the shiro-dashi and tofu, and bring to a boil again.
4

Add the myoga ginger and turn off the heat.
5

Ladle into serving bowls, sprinkle with sansho pepper powder and serve!