Yuriko's Kitchen: Okinawan Yushidofu Soup

By Tomoko Tomori
Instructor, Okinawa Women’s College
Sample from her book "Okinowon Home Cooking"

Ingredients
(5 servings)
Yushidofu (unsolidified tofu) available at local supermarket - 750 g
Fish stock - 1 1/4 Cup
Soy Sauce - 2/3 tsp
Salt - 1 tsp
Starch - 2 1/2 tsp
Water - 21/2 tsp
Ginger - 1 cut
Komatsuna (mustard spinach) - 60 g
Kanibou (fake crab meat) - 70 g

How to make
1. In a deep pan, combine yushidofu and fish stock and bring to a boil, dip ginger for while then remove.
2. Season with soy sauce and salt, dilute starch with water and pour in the soup stirring constantly to avoid lump.
3. In a separate pan, boil komatsuna, squeeze excess water out and cut into 2 cm long.
4. Spoon yushidofu soup in a bowl and garnish with komatsuna and kanibou. Serve hot.