Nori Tamago Sumashijiru (Japanese Clear Soup with Seaweed and Egg)
Sumashijiru is a clear Japanese soup and can be made with a number of different ingredients, limited only by the creativity of the chef. Growing up, my Mom often made sumashijiru to accompany our dinners.
One of my childhood favorites is a minimalist soup my mom often prepares with nori (seaweed) and tamago (egg) or nori tamago sumashijiru. She often serves this with her homemade gyoza. My mom’s gyoza and nori tamago sumashijiru was one of my favorite Japanese dinners when I was growing up.
Other dishes my Mom serves sumiashijiru with is chirashi sushi, but it’s a great accompaniment to most any Japanese dish.
On to the recipe! Just a quick post today as I am trying to post a few things that have been sitting on my computer.
Lightly beat the egg so that the yolk and white are barely incorporated…
The lovely nori and tamago sumashijiru of my childhood, just the way my Mom makes it…
Since this is a really short post with not much “personality”, I thought I would share the video of a singing sensation/ex-CPA/soon-to-be MBA on YouTube that one of my best childhood girlfriends (and former coworker) emailed to me a few weeks ago.
In a former life, WAY too many moons ago, while I was getting my MBA, I worked as a management consultant for the firm that is featured in the video. I’ve never met the singer as he and I worked for the firm in different eras, but it brought back fond memories of my time there. Apparently, this ex-CPA is throwing in the towel and going to business school. The video is a farewell tribute to his colleagues.
Follow this link to YouTube to see my old firm and 2 minutes of singing.
You’re debating whether to follow the link. Oh go ahead, you know you want to see an ex-CPA sing. :) It’s harmless… and this post was a little boring so go ahead!
Cheers!
Judy | bebe mama
My homemade dashi recipe is available here.
- 5 cups water
- 1 teaspoon dried dashi powder (see recipe index for homemade dashi)
- 1 tablespoon shoyu (soy sauce)
- 2 sheets yakinori or sushi nori
- 1 egg beaten
- ) Combine water in a pot and bring to boil, then reduce to medium heat.
- ) Tear yakinori into small pieces. I used kitchen shears to cut the seaweed. Add this to the pot. I often make this soup when I have yakinori (or even the teriyaki flavored nori) that has gone stale. It's a good way to use nori that would otherwise go to waste.
- ) Add dashi and shoyu to the soup and mix.
- ) Crack 1 egg in a small bowl and beat lightly. Add this to the soup, and gently stir the egg with chopsticks until the egg cooks.
10 Comments