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
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!