Cucumber Seaweed Soup

1. 1

   Put the dashi in a medium saucepan and bring almost to a boil, then lower the heat so the mixture is steaming but not bubbling.

2. 2

   Add the tofu and heat through, about 5 minutes.

3. 3

   Stir in the soy sauce, mirin, salt, and pepper; taste and adjust the seasoning.

4. 4

   Toast the nori by either holding it over a flame for a few seconds per side or drying it in a 300F oven for about 10 minutes.

5. 5

   Crumble the nori and divide it and the cucumber slices among 4 soup bowls.

6. 6

   Ladle the hot soup over them and serve immediately.

7. 7

   Alternatively, refrigerate the soup and serve it cold, garnished with the cucumber and nori.

* Per serving · 4 servings · Values may vary.

No additional tips available.