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Ingredientes
- 1 sqr dry kelp (kombo) 4-inch
- 5 c. cool water
- 1/2 c. flaked dry bonito (katsuobushi)
- 1/4 bn spinach or possibly nappa cabbage leaves
- 1 x boneless skinless chicken breast
- 3 x dry shiitake mushrooms
- 5 x fresh rice cakes (mochi)
- 10 piece pink-edged fish cake (kamaboko) steamed, and
- Â Â cut into 1/4" slices
- 5 x lemon zest strips - (1 1/4" by 1/8")
- Â Â Dry seaweed (nori) cut 1/4" squares
Direcciones
- For the Dashi (Japanese Soup Stock): Wipe off the white pwdr on the kelp with a damp cloth. Cut 1/2-inch fringes along the edges. Place the water in a saucepan and add in the kelp. Bring almost to a boil, uncovered, over medium heat. Remove the kelp. Bring the water to a boil again. Stir the flaked bonito into the pot. Let stand till the flakes settle to the bottom, about 2 to 3 min. Strain through a double thickness of damp cheesecloth or possibly through a fine strainer. (Makes 4 c.)
- For Assembly: Blanch the spinach or possibly nappa cabbage in boiling water. Rinse it in cool water, squeeze it dry, then cut into 1 1/2-inch lengths. Poach the chicken in water till cooked through, 8 to 10 min. Slice it into small pcs. Soften the mushrooms in water for 10 min. Remove the hard stems and throw away, then slice the mushrooms.
- Immediately before serving, broil the rice cakes till lightly browned. Heat the soup stock and spoon into individual bowls. To each serving, add in some of the spinach, chicken and mushrooms and 1 rice cake. Then top with fish cake. Garnish with lemon zest and seaweed pcs.
- This recipe yields 5 servings.
- Comments: Traditionally, this is the first food many families eat, even at midnight on December 31. This soup includes many symbolic foods. The pink part of the steamed fish cake (kamaboko) represents the rising sun of the Japan flag for patriotism, and the white part represents purity and honesty. The pounded rice cake (mochi) symbolizes happiness, wealth and good health.
- The spinach, chicken, shiitake, fish cake, lemon zest and seaweed can be prepared in advance, refrigerated in a large flat container and added immediately before serving the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 5 servings | |
| Calories 53 | |
| Calories from Fat 4 | 8% |
| Total Fat 0.52g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 36mg | 2% |
| Potassium 156mg | 4% |
| Total Carbs 8.53g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.09g | 0% |
| Protein 3.68g | 6% |
