You may have to visit a Japanese specialty store to put some dashi granules and mirin in your pantry and you’ll be very happy you did. The speed at which this refreshing, yet filling soup comes together is simply astounding and the balance of flavours developed in such a short time still shocks me.
Time: 20 minutes
Serves: 4
Ingredients:
5 cups water 4 teaspoons dashi granules 2 leeks – light-coloured portion thinly sliced – green discarded 8 ounces oyster mushrooms – sliced 8 ounces pork tenderloin – thinly sliced ½ cup soy sauce 2 tablespoons mirin 8 ounces bean sprouts 6 green onions – slicedPreparation:
Place the water and dashi in a suitable pot over high heat and bring to a boil.
Add the leeks and mushrooms, reduce heat and simmer for five minutes.
Stir in the pork, soy sauce and mirin. Bring the heat to high and return to a boil.
Turn off the burner and stir in the beans sprouts.
Dish into serving bowls and top with the green onions.