Tomato and tofu soup

Italian
soup
Kataoka Mamoru
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Cook the cappelini slightly softer than the al dente.
It also goes well with rice instead of cappelini. It contains tofu, so season with salt and pepper slightly.
Cooking time: 30 minutes
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How to make it
1

Put A in a pot, simmer for about 20 minutes, strain it through a colander, heat it again and season with salt.

2

Cut the fruit tomatoes into comb shapes, the tofu into 2cm squares, and the long green onions into small pieces of 1-2cm. In addition to 1, simmer over low heat to prevent the tofu from shattering.

3

Once it reaches a boil, add B and simmer for another 5 minutes.

4

Add the folded cappelini and parsley to about 1/4 length and simmer until the cappelini is cooked through.

5

Place on a plate and sprinkle the sea sashimi.

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