Tuna and Vegetable Soup
4 servings
40 minutes
Tuna and vegetable soup is a refined dish of Japanese cuisine that combines the tenderness of tofu, the rich flavor of bonito, and the freshness of vegetables. Its roots trace back to traditional Japanese cooking methods where flavor balance is achieved with simple yet thoughtful ingredients. The broth is infused with the aroma of scallions and turnips, creating a soft base, while the addition of bamboo and leeks brings a light textural complexity. The finishing touch comes from bonito tuna flakes that enrich the soup with rich umami notes. This soup not only warms on cool days but also highlights the philosophy of Japanese cuisine—respect for the natural flavor of each component. It pairs beautifully with rice or light appetizers, enhancing the meal with its depth and sophistication.
1
Cut the turnip into cubes and pour hot broth over it. Add shallots. Bring to a boil, reduce heat, and cook until the turnip is tender. Season with salt.
- Turnip: 1 piece
- Chicken broth: 1 l
- Shallots: 200 g
- Salt: to taste
2
Add bamboo shoots, tofu, and dried tuna flakes to the soup. Cook for 5 minutes.
- Bamboo shoots: 200 g
- Tofu: 200 g
- Bonito tuna: 1 tablespoon
3
Slice the leek into thin rings and add to the soup. Remove the soup from the heat.
- Leek: 1 piece