Japanese fish broth umewan
4 servings
30 minutes
Japanese fish broth umewan is a refined dish that intertwines traditional flavors of Japanese cuisine. Its base is tender fish and seaweed, giving the soup a deep umami aroma. Mushrooms add a light earthy note, while tofu provides softness and delicate texture. Lemon brings a subtle tanginess to balance the flavor, and sake and soy sauce enrich the soup. The secret to its preparation is steeping, allowing all flavor nuances to unfold. This broth is perfect for cold evenings, warming and providing a sense of comfort. Umewan is not just a soup but a gastronomic journey into the heart of Japanese traditions, harmonizing simple yet sophisticated ingredients.
1
Slice the mushrooms and add them to the soup. Cook for 5 minutes.
- Button mushrooms: 200 g
2
Cut the tofu into cubes and boil for 5 minutes.
- Tofu: 200 g
3
Slice the lemon into circles and add to the soup. Pour in sake and soy sauce. Add salt. Bring to a boil and remove from heat.
- Lemon: 1 piece
- Sake: 1 tablespoon
- Soy sauce: 2 tablespoons
- Salt: to taste
4
Cover the soup with a lid and let it steep.
