Creamy eel soup
Description
The soup is simple and quick to prepare. Unusual ingredient combinations are quite common in traditional Japanese cuisine—at least unusual for us. But it is precisely this that makes such exotic dishes so appealing. In this recipe for creamy eel soup, I will tell you. Serve with herbs and sour cream.
Instructions
- 1
Step 1
Pour water into a saucepan and place over heat. When it boils, add fish bouillon "Honda-shi" and salt to taste, then simmer the broth for 3-4 minutes. Add the cream; once the liquid comes to a boil, reduce the heat. Cut the eel fillet into small pieces and place into the broth. Now taste the soup and add more salt if needed.
- 2
Step 2
Cook the sushi rice thoroughly according to the instructions and place it into a pot.
- 3
Step 3
Add the leek sliced into half-rings, mix and cook for another 3-4 minutes, then remove from heat.
- 4
Step 4
Soak the seaweed in boiling water in individual serving plates. Once the seaweed has swollen, pour the prepared soup over it.
- 5
Step 5
Now the soup is ready, and you can taste it.