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Vegetable Soup, Japanese-Style

Recipe Vegetable Soup, Japanese-Style


First:

Cut onion lengthwise into 1cm(0.4 inch) slices. Peel carrot and cut in half lengthwise. Then cut into thin half-moons. Scrub the burdock root clean in water. Slice diagonally and soak in water to remove harshness. Then drain in a sieve. Chop off the edge of saya-ingen (kidney beans or string beans) and boil in salted hot water. Then soak in water and let it cool. Cut into diagonal slices.


Second:
Place dashi broth, onion, carrot, burdock root in a pot and cook over high heat.

When it comes to a boil, lower the heat and simmer 7-8 minutes. Then add . When it reaches a boil again, add saya-ingen.

Pour the soup in a bowl and sprinkle pepper.

We recommend you to use freshly milled pepper to add better flavor than the pre-ground pepper!


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