Suimono (Clear Soup)

         Yield: 1 Servings
Categories: Soups, Japanese

5 c Dashi 1 pn Salt 1/2 ts Soy sauce Several fresh parsley leaves 4 sl Kamaboko* * (fish cake, available at most Asian markets) Bring dashi to a boil. Add salt and soy sauce. Divide parsley leaves and fish cakes between four bowls. Add dashi. If fish cakes aren't available, almost anything can be added instead, from fresh vegetables (mushrooms are a nice touch, as are snow peas), to chicken and fish, though traditionalists will argue that's a bit avant garde.