<JAPANESE CLEAR DASHI SOUP/ 澄まし汁>
▶vegan
＜Yield> 4 servings
<Prep time> 6 minutes
<Cook time> 20 minutes
<Ingredients>
1 onion
1 cup shimeji mushrooms
½ cup carrot
½ cup sweet potato, diced
2 tablespoons unsalted wakame seaweed
Soup stock
2 kombu dashi packet / 1 tablespoon kombu dashi powder
1L water
1 tablespoon Mirin
2 teaspoons light soy sauce
1/2 teaspoons salt
<Optional topping>
mitsuba leaf
<Directions>
1. Chop all vegetables into small pieces. In a pot, add water, dashi packet and the chopped vegetables. Once it comes to a boil, reduce the heat to medium low and cook for 4-5 minutes.
2. After 4-5 minutes have elapsed, shake the dashi packet to get more flavor, then remove the dashi packet. Continue to cook over medium heat until all the vegetables are fully cooked. Add mirin, soy sauce, salt and wakame seaweed. Divide into bowls and now it's ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
・Depending on which brand of dashi packet you use, the taste will be slightly different. Please follow the package instruction if there are any.
・ Adjust the taste by adding salt and soy sauce as a finishing touch. I like to keep my soup low in sodium to balance out other dishes.
・You can use pretty much any vegetables you like in this soup.
・Use unsalted wakame seaweed. The salted version is quite salty, so if you only have the salted kind then please remove the salt in water first before putting it into the soup.
・Fish cake is another popular ingredient for this type of soup.
<Recommended side dish>
<Storage time>
Store in the fridge for up to 3 days.
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2021/ 01/ 30 MIWA