Cucumber Seaweed Soup

Ingredients

• 5 cups Dashi or vegetable stock or chicken stock
• One 1 1/2-pound block firm tofu
• cut into 1/2-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon mirin or 1 1/2 teaspoons honey
• Salt and black pepper to taste
• One 8-inch sheet nori
• 1 medium cucumber
• peeled if necessary and cut into paper-thin slices

Instructions

1. Put the dashi in a medium saucepan and bring almost to a boil, then lower the heat so the mixture is steaming but not bubbling.
2. Add the tofu and heat through, about 5 minutes.
3. Stir in the soy sauce, mirin, salt, and pepper; taste and adjust the seasoning.
4. Toast the nori by either holding it over a flame for a few seconds per side or drying it in a 300F oven for about 10 minutes.
5. Crumble the nori and divide it and the cucumber slices among 4 soup bowls.
6. Ladle the hot soup over them and serve immediately.
7. Alternatively, refrigerate the soup and serve it cold, garnished with the cucumber and nori.