NOW WERE ARE TALKING JAPANESE SOUP. ENJOY DAN:

CLEAR SOUP WITH BAMBOO AND TOFU by CHEF DAN:


Serves 4



Ingredients’



1 quart chicken broth
1 tablespoon soy bean paste

1 (5oz) can sliced bamboo shoots

1 sheet wakame (seaweed) cut into thin strips

1/2- cube tofu, cut into 3/4-inch squares

1/4- cup dry sherry or sake

2 tablespoons soy sauce

1 thinly sliced lemon



GARNISHES:



6 sliced mushrooms

1 very thinly slice carrot

1/4-cup thinly sliced diagonally green onions



DIRECTIONS:



1. Place chicken broth, and soy bean paste in a sauce pan and bring to a boil over medium-high heat.

2. Add sherry, soy sauce, bamboo shoots, tofu, and seaweed and cook for about 4-5 minutes.

3. Ladle into bowls; float slice of lemon into each bowl.

4. Arrange garnish on a tray and add to soup as desired.



ENJOY DAN: hallelujah