Asian Twist (Part 3) - Tomato and egg drop soup, Shimokitazawa ice cream

Tomato and egg drop soup

Hit two birds with one stone! This recipe can be used as a base for other dishes, too. You can use it to make a seafood casserole and serve topped over a steaming bowl of rice.

Tomato and egg drop soup

Serves: 2

Prep time: 10 minutes

Cooking time: 10 minutes

·         3 cups water or store-bought chicken stock

·         2 large tomatoes, cut into wedges

·         70 grams silken tofu, cut into cubes (optional)

·         1 egg, beaten lightly

·         Sliced green onions for garnish

1.    Boil water or chicken stock in a large pot and simmer tomatoes for about 8 minutes or until soft.

2.    Add tofu, if using, and continue to simmer for another 2 minutes.

3.    When ready to serve, add egg and stir soup with a wooden spoon to get ribbons of egg. Garnish with green onions and serve immediately.

Shimokitazawa ice cream

A short train ride away from central Tokyo, Shimokitazawa is known for snacks and sweets that are both traditional and creative. This red bean – and mocha-topped ice cream confection is one of them!

Shimokitazawa ice cream

Serves: 4

Prep time: 30 minutes

Cooking time: 5 times

For the soy caramelized syrup

·         1 teaspoon mirin

·         3 tablespoons sugar

·         ½ cup water, divided

·         1 tablespoon Japanese soy sauce

For the balls

·         120 grams silken tofu

·         6 tablespoons mocha flour or glutinous rice flour

·         Warm water as needed

·         4 ice cream cones (optional)

·         Store-bought coconut ice cream

·         Bottled sweet red beans

·         Sweet red beans

·         Cornflakes or Marie biscuits to serve, crushed

·         Whipped cream, to serve (optional)

1.    Make the syrup: Heat mirin in a small saucepan over low heat to allow alcohol to evaporate. Add sugar and a splash of water. Boil until mixture becomes golden and syrupy. Add soy sauce and remaining water; stir well. Set aside. Add more water if syrup is too thick. Set aside.

2.    Make the mochi balls: Mash tofu flour in a mixing bowl. Add warm water gradually until dough comes together and is no longer dry or sticking to your hands. Mix well so that tofu is dissolved in the mix. Shape dough into balls the size of golf balls.

3.    Boil a pot of water and lower in mochi balls. Once they float, boil for another 2 minutes. Remove and plunge into a basin of cold water. Drain well; set aside.

4.    To serve, place sliced mochi in cones or serving bowls and top with a scoop of ice cream. Top with red beans and more mochi. Add crushed cornflakes or Marie biscuits. Drizzle with caramelized syrup and top with a bit of whipped cream, if desired.

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