Tomato soup "Tomato siru" with mushrooms

Tomato Shiru is a Japanese seafood soup. Based on fish broth with the addition of tomatoes, the soup is very satisfying with a piquant aftertaste of seafood and fresh herbs.

Ingredients

• broth (cacucco dressing) 150 ml
• broth (suimono) 150 ml
• Bulgarian red pepper 20 g
• cucumbers 20 g
• champignons 15 g
• leeks 15 g
• wood mushrooms 10 g
• onion 10 g
• celery 10 g
• ginger 5 g
• garlic 2 g
• chili pepper 1 g
• cinnamon 1-2 sticks
• spice

Directions

1. Peel and grind fresh tomatoes in a blender. Pass the garlic through a press. Chop the greens and add to the tomato sauce. Cut the ginger and cucumber into thin strips. Wash the leeks and cut into even rings of medium thickness.
2. Soak the tree mushrooms for 10-15 minutes, then cut into strips. Chop the celery. Cut sweet peppers into thin strips, chili into thin rings. Cut the champignon mushrooms into thin slices, if the mushrooms are large, divide in half. Separate some greens, vegetables and mushrooms for the presentation of the dish, use the rest in cooking.
3. Combine suimono, kachukka broth, mushrooms and vegetables and bring to a boil. Then lay out the porea rings, mushrooms, cucumber and chili peppers. When serving, sprinkle with herbs on top, garnish the Tomato Sira tomato soup with cucumber strips and a cinnamon stick.