Suimono Cooking 1 h. 20 min. Serves 4. Ingredients: 150-200 g seaweed 4 cups water 1 lime 5-10 cm white leek stalk 1 tsp light soy sauce 1 tsp sake 150 g tofu (bean curd) Preparation: Boil the dashi broth: pour the seaweed over with water and leave for 1 hour. Then bring to a boil, cook for 7-10 minutes, then remove the seaweed, cool the broth.Wash lime and leeks, cut into thin slices.Bring the broth to a boil, add soy sauce and sake, cook for 3-4 minutes, then remove from heat and strain.Place the diced tofu in deep bowls and pour over the broth. Decorate the soup with lime and leek slices.Rating: 6 out of 10 points. Light soup. The taste is very specific, not everyone will like it. Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas Business Ideas B