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.
1
Put water on the fire. Add soy sauce and fish broth.
- Water: 0.5 l
- Soy sauce: 0.5 teaspoon
- Hondashi (instant dashi stock): 0.5 l
2
Cut the eel into medium cubes and throw it into the pot.
- Eel: 40 g
3
Then add the cream and bring to a boil, remove from heat — the soup is ready.
- Whipping cream 33%: 0.1 l
4
Place the wakame soup seaweed in a bowl and pour the soup over it.
- Wakame seaweed: 5 g
