A consomme soup with briskly parboiled bean sprouts and lettuce with its crispy texture. A light-tasting dish that's perfect as a breakfast item.
I put crisp vegetables in consomme soup. It gave a very pleasing texture.
■ Parboiling bean sprouts for 30 seconds, and cooking the lettuce with residual heat keeps the crisp texture. ■ Since the bean sprouts have a high water content, you may need to add salt.
Enjoy Japanese food around the world.