Tofu Drop Soup

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Dashi:

3 cups water
1 piece kombu
a couple of shitake
some slivered onion

Bring all ingredients to a boil, reduce heat and simmer for 5-7 minutes.

Light Sesame oil 

1 celery stalk, diced
1 carrot, diced
mushrooms from the dashi, thinly sliced
2 cups dashi
1 teaspoon grated ginger
1 tablespoon shoyu
1 tablespoon kudzu dissolved in a little water
1/2 brick tofu cut in small cubes

Sauté the celery and carrots until wilting. In a saucepan combine dashi, ginger (squeeze the grated ginger with your hand to extract the juice) and shoyu. Bring to a boil, stir in dissolved kuzu, sautéed vegetables and tofu. Heat until almost boiling. Sauté the celery and carrots until wilting. In a saucepan combine dashi, ginger (squeeze the grated ginger with your hand to extract the juice) and shoyu. Bring to a boil, stir in dissolved kuzu, sautéed vegetables and tofu. Heat until almost boiling.