See the glistening finish on the vegetables? Thanks to the wonderful cornstarch, it transforms water into a thicker soup, sauce or gravy.
And today we are going to have gravy. A healthy and clear gravy with no ‘secret ingredient’, it tastes delicious too.
Ingredients (Serve 2 – 3)
- 1 sachet (8g) of granulated dashi (or 1 Knorr’s vegetable cube)
- 1 cap of mirin
- 1 tbsp of light soya sauce
- 450 – 500 ml of water
- 3 tbsp of cornstarch, dissolved completely in a dash of cold water
- 1 box (about 200g) of silken or firm tofu, sliced
- 10 dried shitake mushrooms, sliced (soaked in hot water for at least 30 mins to soften)
- 2 sticks of medium carrots, sliced
- 2 handfuls of green leaves (e.g. bak choi, spinach, broccoli and etc)
- 1 beaten egg
Dashi – Japanese seafood stock
- Have the water in a pot, bring it to a simmering point. Add in dashi to dissolve, season with mirin and soya sauce.
- Toss in the sliced carrots and sliced shitake to simmer through for about 3 minutes to soften.
- Add in cornstarch solution and keep stirring until the soup thickens.
- Throw in green leaves to soften followed by sliced tofu, simmer for another minute or two. Season at this stage with white pepper or more salt if you like.
- Turn the heat off. Add in the beaten egg and stir it around the surface of the soup to distribute the egg streaks evenly.
- Serve while it’s hot!
I served it with a drizzle of chilli oil to add some kick. I think this would be great as a winter warmer as well. Serve it on a bed of boiled rice or stir fried noodle. Truly comforting!
Guess what? If you leave out the cornstarch, it would be a great soup as well.