Osumashi With Fu (Clear Soup With Fu)

Mrs. Harry Komuro

Servings 6-8

Make osumashi (see page 19).

Soak fu in water, allowing two or three per serving. When soft, squeeze out water and drop into hot osumashi. Bring to a boil and serve with chopped or slivered green onions.

Variations:

One beaten egg may be poured slowly into boiling soup after fu is added (as in kakitama jiru—see page 19.)

Green onions may be substituted with lemon rind, mitsuba, watercress or shingiku.