Creamy Eel Soup

4 servings

30 minutes

Creamy eel soup is a refined dish of Japanese cuisine that combines the tenderness of cream with the rich flavor of seafood. Eel, symbolizing strength and longevity in Japanese culture, adds a delicate texture and rich aroma to the soup. Wakame seaweed adds a light freshness of the sea, while sesame seeds provide a subtle nutty note. This soup is quick to prepare: first, an aromatic base is created from soy sauce and hondashi broth, then eel is added, and cream makes the taste soft and enveloping. This dish is perfect for both a quiet dinner and a festive table, revealing the nuances of Japanese gastronomic traditions.

Energy value per serving

• Calories: 279.3
• Proteins: 8.9g
• Fats: 12.5g
• Carbohydrates: 39g

Ingredients

• Water: 0.5 l
• Soy sauce: 0.5 tsp
• Hondashi broth: 0.5 l
• Cream 33%: 0.1 l
• Acne: 40 g
• Wakame seaweed: 5 g
• Sesame: 10 g

Cooking steps

1. Put water on the fire. Add soy sauce and fish broth.

   Required ingredients:

   • Water: 0.5 l
   • Soy sauce: 0.5 teaspoon
   • Hondashi broth: 0.5 l

2. Cut the eel into medium cubes and throw it into the pot.

   Required ingredients:

   • Acne: 40 g

3. Then add the cream and bring to a boil, remove from heat — the soup is ready.

   Required ingredients:

   • Cream 33%: 0.1 l

4. Place the wakame soup seaweed in a bowl and pour the soup over it.

   Required ingredients:

   • Wakame seaweed: 5 g