1 (300g) momendofu or Japanese-style soft block tofu, smashed by hand
150g ham, cut into 1cm cubes
1 medium negi or 3 fat scallion (spring onions), cut diagonally into 6mm slices
4 tablespoons well crushed kudzu powder
4 tablespoons coarsely chopped parsley, mitsuba, or seri (Japanese wild parsley)
freshly ground black pepper
This textured chicken broth with tofu and ham has restorative powers when you feel like you’re coming down with a cold or the flu. Reheat leftovers the following day for lunch or a light supper.
In a medium pot, heat the chicken broth and sake and season with the salt. Slide in the smashed tofu, ham, and negi and bring to a simmer. Cook over medium-low heat to soften the negi, about two minutes. Measure the kudzu powder into a small bowl, and whisk in a ladle of soup to emulsify.
Add back into the pot of soup and simmer for about 2 more minutes to thicken. Throw in the parsley and serve hot with a fresh grind of black pepper.
Japan: The Cookbook is a definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures. More than three years in the making, author Nancy Singleton Hachisu’s book boasts a collection of over 400 recipes of authentic and traditional Japanese dishes and explores every part of Japan home cooking through soups, noodles, rice, pickles, one pots, sweets and vegetable dishes. The design is minimal and the photography – sheer pleasure. Verve is proud to share with you a tiny taste from the pages of Japan: The Cookbook.