Recipe for cooking suimono
Recipes from Japan and Korea :: Japanese and Korean Soups
3 c. water 1 Tbsp. instant chicken bouillon 1 tsp. soy sauce Garnishes Heat water, bouillon and soy sauce to boiling, stirring occasionally. Serve in small bowls; top with 1 to 3 garnishes. For garnishes, use thinly sliced mushrooms, scallion strips, celery leaves, thinly sliced lemon or lime, thinly sliced carrot, strips of lemon (without pith) or lime peel (without pith).
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