Clear Soup with Myoga Ginger, Tofu and Yuzu Pepper

• 2 Myoga ginger
• 1/4 block Silken tofu (or firm tofu)
• 500 ml Water
• 1 an appropriate amount for the water Shiro-dashi
• 1 Sansho pepper powder

1. Cut the myoga ginger into 3 mm thick slices.
2. Cut the tofu into easy-to-eat pieces.
3. Bring the water to a boil, add the shiro-dashi and tofu, and bring to a boil again.
4. Add the myoga ginger and turn off the heat.
5. Ladle into serving bowls, sprinkle with sansho pepper powder and serve!

ginger, silken, appropriate amount, sansho pepper

Taken from cookpad.com/us/recipes/171312-clear-soup-with-myoga-ginger-tofu-and-yuzu-pepper (may not work)