Tofu, Satoimo and Napa Cabbage Soup
Ingredients(Servings: 2)
Directions
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Chop the satoimo into chunks, add a little salt and rinse off the viscous liquid.
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Cut the hakusai into 2-3 cm (1 in) chunks.
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Cut the tofu into 2cm (1/2 in) cubes.
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Add the soup (A) and (1) into a pot, boil until the satoimo are soft.
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Add (2), salt and pepper. When the soup begins to boil, add (3) and soy sauce, continue to boil.
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To finish, add the sesame seed oil to enhance the aroma.
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