Chiri (Fish & Tofu Soup)

Mrs. Harold Y. Ozaki

SERVINGS 4 – 6

• 1 tofu
• 1 to 1½ lb. fish (red snapper, uku, ulua, moana, mempachi or any white meat fish)
• 5 inch piece of dashi konbu
• 4 cups boiling water

Garnishes: (or yakumi)

• 1 stalk green onion, chopped fine
• 1 medium turnip, grated

Sauce:

• 1 tablespoon lemon juice
• ¼ teaspoon gourmet powder
• 3 tablespoons shoyu

Cut tofu in 1½” x 1″ x ½” pieces. Cut fish in 1″ x ½” pieces, salt lightly, and let stand for 1 hour. Place konbu in bottom of large saucepan, pour water over it and bring to a boil. Put fish in, piece by piece, on konbu. Turn heat low and add tofu. Cook for a few minutes longer, just enough to heat tofu. Serve hot in soup bowls. Add sauce and yakumi at table, according to individual taste.