Yet Another Japanese Soup
An Almost Instant Soup
Ginger and Parsley Are Key
While Egg Drop Soup is usually considered a Chinese classic, there is a Japanese version too. Very similar, but a little more delicate, with garnishes of Ginger and Parsley, which add that extra something. It’s quickly made, but you need Dashi Stock or Chicken Stock to begin. Continue reading
A Good Dish for a Cold Day
Updated Chawan Mushi
Besides being healthy generally, Ginger has a warming effect. This version of a classic Japanese custard sand-by will be especially welcome in the cold months.
Shoga no Chawan Mushi
Ideal for Adding to Soups and Salads
Or This Way
Snow Peas are at their best in spring and early summer, and good to add to soups or salads, or cooked, in this classic Japanese style:
¾ pound Snow Peas
1 teaspoon Salt
1 tablespoon Sugar
3 tablespoons Dashi or Chicken Stock
First wash the Pea pods and drain them. Remove the very ends of the pods and the strings, then sprinkle with a little salt, Boil in hot water for a minute, then drain the pods, and rinse with cold water under a running tap. A colander is convenient for this.
After draining off any surplus water, mix the Dashi stock with a little Sugar (you can use the powdered Hon Dashi if convenient and no fresh Dashi stock is available). Bring the liquid to a boil and add a pinch of Salt or as much as you like.
Put the Snow Peas into the hot stock and cook for 2 minutes, then remove with a slotted spoon and drain. Let them set to cool. Meanwhile, cook down the pan juices to thicken them and spoon over the Peas as a sauce.