Recipe: Sumashi Jiru

This light Japanese vegetarian soup was originally intended to be served hot, but it is equally satisfying cold, especially during summer when most people can't fathom eating a hot soup.

Serves two.

What You Need

2 cups vegetable stock (shoujin dashi)

1/4 a block of tofu

6 boiled broad beans

1/2 a teaspoon light soy sauce

a pinch of salt

What to Do

1. Put the vegetable dashi into a pan and simmer over medium low heat until just before it begins to boil.
2. Add the tofu and boiled broad beans and simmer for about two to three more minutes.