Fuji Descent Soup

Ingredients

• 2 liters water
• 2 dashi stock cubes
• 4 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 teaspoons rice vinegar
• 1 lime (juice and zest)
• 200 g firm tofu, cubed
• 2 scallions, sliced
• 1 red chili pepper, thinly sliced
• 150 g sushi rice
• 1 tablespoon rice vinegar (for the rice)
• 1 teaspoon sugar (for the rice)
• salt

Method

1. Cook the sushi rice according to package instructions. Mix with 1 tablespoon rice vinegar, 1 teaspoon sugar, and some salt. Let cool.
2. Shape three compact rice balls: two larger, one smaller. Set aside.
3. Bring 2 liters of water to a boil with the dashi stock cubes. Add the miso paste and stir until smooth.
4. Add soy sauce, 2 teaspoons rice vinegar, lime juice and zest for sharpness and acidity.
5. Add the tofu and shiitake, simmer for 5 minutes.
6. Stir in half the scallion and chili. Let steep for 2 more minutes.
7. Pour the soup into a large oval or oblong bowl to resemble a mountain slope.
8. Place the two large rice balls together at the ‘top’ of the slope, the small one lower and apart, representing the left-behind boy.
9. Garnish with the remaining scallion and chili as ‘rain’ and ‘tension accents’.
10. Serve immediately.

Serving notes

• Serve in a large bowl so the rice balls clearly represent the climbers.
• Let the chili and scallion partly fall over the rice balls for extra tension.