An unusual Japanese soup, Kuzuhiki (koo-zoo-hee-kee) Soup may be served as a first course to a lunch or dinner, with crusty bread and butter. If you cannot obtain the authentic ingredients, chicken stock can be substituted for dashi stock, and dry sherry for mirin.2 pints dashi stock
2 tablespoons soy sauce
½ teaspoon salt
1 teaspoon black pepper
2 tablespoons mirin, or dry sherry
1 tablespoon cornflour , dissolved in
2 tablespoons water
4 dried mushrooms, soaked in cold water overnight, drained and diced
12 oz. bean curd, cut into large dice
In a large saucepan, combine the stock, soy sauce, salt, pepper, mirin or sherry, the dissolved cornflour and the mushrooms.
Set the pan over high heat and bring the soup to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer the soup, stirring occasionally, for 15 minutes.
Stir in the bean curd and simmer for 6 to 8 minutes, being careful not to break it up.
Remove the pan from the heat. Ladle the soup into warmed individual serving bowls, dividing the bean curd equally between each bowl. Serve immediately.