Recipe Developed by Machiko Tateno
Ingredients for 4 Servings
Tomatoes (トマト / Tomahto) 2 (ea. weighing about 120 g)
Field mustard (菜の花 / Na-no-hana) 60 g
Soy sauce (しょうゆ / Shōyu) 2 tsp
Salt (塩/ Shio) 1 tsp
Broth (だし汁/ Dashijiru) 600 ml
How to Make
1. Peel the tomatoes. Do this by placing them in boiling water for about 10 seconds and then transferring them to an ice water bath. This will make it easy to remove the skins with your fingers. Slice each of the tomatoes into four equally sized pieces. Parboil the field mustard, with a pinch of salt added to the water. Remove the field mustard to a bowl of cold water to stop the cooking. Once the field mustard has cooled, squeeze out the excess water and cut it into 5-cm lengths. Set these aside.
2. Add the broth to a medium-size pot and place the pot on medium heat. Once the broth comes to a boil, add the soy sauce and salt.
3. Add the tomatoes and field mustard, and then turn off the heat and serve.
Note: This soup can be enjoyed either hot or cold.
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