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SUIMONO WITH TOFU AND MYOGA GINGER

Makes  4 servings

2 1/2 cups Dashi broth (See Basics for Dashi broth recipe) or Dried Maitake Mushrooms Dashi (here is the link for the Vegan recipe)

2/3 tsp of salt

1 Tbs Light color soysauce (Usukuchi-Shoyu)

2 Myoga, sliced thinly

2 Tbls  scallion, sliced thinly (optional)

1/2 Tbls Yuzu or Lime rind, very thinly sliced

1/2 Soft silken Tofu

Make the Dashi. You can make Dashi in advance.  See Basic recipe for instructions.

Season the dashi.  Heat the soup but do not boil it.  Turn to a low simmer. 

Slice the tofu in long rectangles or small cubes.  Add the tofu and turn the heat t the lowest.

Let the tofu warm up for a couple of minutes.  Remove from heat.

Pour the soup in individual soup bowls.  Arrange the sliced Myoga, the scallions and

garnish with Yuzu.  Serve immediately.

Note: Reheating Dashi does not improve in flavor.  Make fresh dashi and use it right away for best flavor.