This was a wonderful recipe. I made it with a light fish stock and added a dash of miso paste and a tbsp of rice wine for a different flavoured stock, along with some soy sauce. I also added thin strips of dried seaweed to the soup as it was simmering. My husband and son loved it and came back for seconds. I think they would have continued eating if it hadn't got over :)
I made this soup as in the recipe as indicated, I loved it, I know that in Okinawa where I first tried it, had had pieces of pork, which they use a lot in all of their dishes there. I
Thank you so much :). I get it from Whole Foods Market --DK
You are free to restrict yourself you know :)...As I mention, this recipe is based on "my pantry and tastes."
yes I have. Will post them the next time I make them :)
By Tanja Aldebot on Aug 3, 2017
Yes, true Tanja. I agree as well. But then nowhere in this recipe do I mention that this authentic or classic version. Did the usage of word Japanese bother you? I can word it better next time around - this was posted 7 years ago when the Internet world was much more simpler as far as recipes were concerned. :) --DK