As I am getting old, I enjoy this type of dishes more. If you use vegetable-base stock such as Kombu (Kelp) dashi stock, this dish can be totally Vegan. Very comforting, delicious, healthy, and gentle to stomach. Today I enjoyed this dish with freshly cooked Rice, and I was very satisfied.


4 Servings


2 sheets Abura-age (Frice Thin Tofu)
200 to 250g Bok Choy
2 tablespoons Potato Starch OR Corn Starch *mixed with 2 tablespoons Water

2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
1/2 teaspoon Salt *alter the amount
1 teaspoon Soy Sauce
1 tablespoon Mirin

  1. Separate Bok Choy leaves and wash them well. Cut Bok Choy leaves and Abura-age (Fried Thin Tofu) into the size that is easy to eat.
  2. Place all the Soup ingredients into a large saucepan or pot, and bring to the boil over medium heat.
  3. Add Bok Choy and Abura-age, and cook until soft. Mix Potato Starch (OR Corn Starch) and Water in a small bowl, add to the boiling Soup, stirring well, and cook until the soup thickens.