Vegetable Soup, Japanese-Style

Recipe Vegetable Soup, Japanese-Style


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.

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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