Heat the broth with chunks of white fish and seafood. Season with salt and pepper, Ajinomoto and mirin. When the boil, Add the cornstarch dissolved in a cup of cold water, stir with wooden spoon and cook at a gentle boil, until the soup thickens.
Soak the algae wakarne in water, 1/2 time and add them. Add the tofu and chopped chives. Perfume with sesame oil, distribute in bowls and serve.
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