I am starting with spring recipes again because I am almost finished with the summer chapter.
This is an incredible easy and time-saving recipe!
I added a shredded piece of nori ( 紫菜 ; ㄗˇ ㄘㄞˋ ; zi cai ) seaweed to help with the flavor since I did not use scallion, mirin, or sake. As I don’t like to use spinach in combination with tofu, I used arugula. I used dry shiitake mushrooms in this.
This soup lasts more than 6 to 8 servings! More like 12 to 16 servings! Delicious and easy!
This recipe has generally favorable reviews from most people but there are people who had reservations about it: