If you don’t want to cook a lot or just want to quickly comfort something, turn to the tasty soup.
It’s tasty and healthy, and it’s all together in about 10 minutes. I like to enjoy it on its own as a light meal, but you can also serve it as a side dish with a larger spread for a more satisfying meal.
What is Ajio Soup?
Ajio Soup is a light Japanese soup made with Ajio paste. This is a fermented soy paste that gives the soup its distinctive salty Umami flavor and cloudy look.
The traditional flavored soup is made with dashi, a simple stock made from dumb (dried seaweed) and bonito flakes (dried fish). It’s lightly seasoned to turn your stock into a great soup.
The soup usually contains small silk tofu cubes and dried seaweed fragments.
Sprinkle with thinly sliced green onions to add a bit of colour and freshness just before serving.
This simple tasty o soup comes together quickly and is perfect for busy weekday nights or whenever you want something homemade without a lot of fuss.
What you need
To make a simple flavored soup version, collect the following ingredients:
A tasty o paste – A star ingredient that gives the tasty o soup a deep flavor. There are several different flavor o pastes, but white flavor o (shiro flavor) is a mild and excellent versatile option. The yellow flavour o has a stronger and more earthy flavour, while the red flavour o (also known as Ayuta o) is the boldest and saltiest. Although either of these works, the white flavor o is perfect for light soups. You can find flavor o paste in the refrigerated section of Asian grocery stores. Chicken Stock – This recipe is easy as it uses store-bought chicken. Traditionally, it is made with barefood soup. Hondacigranulates or powder (Bonito soup base) can be mixed with water to make a shortcut version of the dashi. For extra flavor, mix the Hondaci with the chicken stock. Water – Store-buyed American chicken stocks are aromatic and can be too strong, not always match Asian food. I like to dilute it with an equal amount of water to brighten the taste. Silken Tofu – Super soft and delicate silk tofu is a must for flavored soups. If you prefer a stiffer texture, you can use soft or medium tofu. Avoid solid tofu. This is too heavy for this light soup. Dried Seaweed (Wakame) – This adds a slightly broken flavor and a soft, slippery texture to the soup. Wakame is instantly hydrated so you can add it directly to the pot. If you don’t have Wakame, you can simply exclude it. Light soy sauce and sugar – you can see that many flavor o soup recipes don’t contain any extra seasonings beyond flavor o, but the soup is overwhelmed by flavor o alone. I like to add soy sauce to another layer of salty and sugar to balance the salty taste. Green Onion (Optional) – Thinly sliced green onion (green onion) adds freshness and makes everything look beautiful.
How to make it
Step 1: Prepare the soup
In a medium pot, mix the chicken and water at medium height.
Step 2: Add Wakame & Tofu
In the meantime, slice the silk tofu into small cubes and add to the pot. Add the dried wakame directly to the boiling soup. I’ll hydrate immediately.
Step 3: Add the flavor paste
Using a small strainer, add the flavored paste and mix directly into the soup using chopsticks. This prevents clumps.
Alternatively, in a small bowl, add the flavored o paste and hot soup ladle. Beat until smooth. Return the flavor mixture to the pan.
Turn off the heat as soon as it boils. The boiling flavor can destroy some of its delicate flavors.
Step 4: Season the soup
Taste light soy sauce and sugar and add little by little.
Step 5: Serve & Garnish
Ladle in a small bowl and, if used, garnish with thinly sliced green onions. Enjoy yourself warmly for a light meal. Or serve it with your favorite sushi roll.
FAQ
Can I add other ingredients?
Yes, you can. Classic flavored soups usually contain soft tofu cubes and seaweed, but you can always make your own by adding toppings and decorations. Mushrooms like beach mushrooms are a great addition. Alternatively, you can add pre-cooked shrimp or clams to make it more pleasant.
Storage and reheat
The Ayu O soup is fresh, but can be refrigerated for up to 2 days. Reheat on the stove or microwave until it’s simply warm, avoiding boiling.
Related recipes
If you like the flavor, you might enjoy these other recipes too:
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explanation
This simple flavor o soup uses quick soup that skips traditional dashi and uses store-bought chicken stock. Perfect for side dishes and light meals.
Prepare the soup: In a medium pan, mix the chicken and water and heat to medium height. Add Wakame & Tofu: Meanwhile, slice the silk tofu into small cubes and then add to the pot. Add the dried wakame directly to the boiling soup. I’ll hydrate immediately. Add Ayu O Paste: Using a small strainer, add Ayu O Paste and mix directly into the soup with chopsticks. This prevents clumps. Alternatively, in a small bowl, add the flavored o paste and hot soup ladle. Beat until smooth. Return the flavor mixture to the pan. Turn off the heat as soon as it boils. Season the soup: Add light soy sauce and sugar and taste little by little at a time. If you want more flavor, add a Hondasi. Serve and Garnish: Ladle into a bowl and, if used to serve warmly, garnish with thinly sliced green onions.
Preparation time: 4 minutesCooking Time: 6 minutescategory: Side dishmethod: Stove topcooking: Asian, Japanese
(tagstotranslate) Simple recipes
