Recipe: Perfect Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper

Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper. Myoga (Japanese ginger) has a very distinctive flavor with a mild ginger overtone and zesty tang and is shredded thinly to use in Japanese summer cooking. This post may contain affiliate links. Bring just to a simmer and remove from heat.

Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic. Halve and seed your squash — I like to remove the seeds with a metal soup spoon, which makes it much easier to get it clean. You can have Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper using 5 ingredients and 5 steps. Here is how you cook that.

Ingredients of Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper

1. It's 2 of Myoga ginger.
2. Prepare 1/4 block of Silken tofu (or firm tofu).
3. You need 500 ml of Water.
4. Prepare 1 of an appropriate amount for the water Shiro-dashi.
5. You need 1 of Sansho pepper powder.

If using two pans, you can arrange the squash on. This seafood soup's broth is flavored with red yuzu kosho, a Japanese condiment made from citrus, yuzu, and chiles, adding a round, tart flavor that is hard to This seafood soup's broth is flavored with red yuzu kosho Performance Cookies. Myoga, myoga ginger or Japanese ginger (myōga (茗荷)) is the species Zingiber mioga in the family Zingiberaceae. It is a deciduous herbaceous perennial native to Japan, China, and the southern part of Korea.

Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper step by step

1. Cut the myoga ginger into 3 mm thick slices..
2. Cut the tofu into easy-to-eat pieces..
3. Bring the water to a boil, add the shiro-dashi and tofu, and bring to a boil again..
4. Add the myoga ginger and turn off the heat..
5. Ladle into serving bowls, sprinkle with sansho pepper powder and serve!.

Only its edible flower buds and flavorful shoots are used in cooking. While soup is simmering, prepare tofu. Remove excess water and slice tofu into three large slabs. Fry in oil until both sides are browned. This is a typical Chinese soup involving ginger, shrimp, and tofu.