Updated: Mar 5
<SHRIMP TOMATO LETTIL SOUP/ レンズ豆のトマトスープ >
＜Yield> 4 serving
<Prep time> 10mins
<Cook time> 30 mins
3 cups, chopped (400g) chinese cabbage
1 cup, chopped (130g) carrot
1 cup , chopped (100g) onion
4 cloves garic
2 tbsp, minced (20g) ginger
4 shiitake mushrooms
½ cup , dried lentil
2 tbsp dried shrimp
1 tbsp shio koji/ ½ tsp salt
¼ tsp chinese 5 spices
½ tsp dried basil
½ tbsp soup stock powder ( Any kind is ok)
1 cup water
2 cups tomato juice
½ tsp Soy sauce (optional)
1; Thinly slice shiitake mushrooms. Chop onion, carrot and chinese cabbage into small bite size pieces. Mince ginger and garlic. Rinse lentil beans and set it aside.
2; Heat oil in a big pot. Add ginger and garlic. Let it infuse the aroma 2-3mins over mid heat. Add onion, carrot, chinese cabbage and shiitake mushroom. Season with shiokoji (or salt), continue to cook on low for 10mins with the cover on. Chinese 5 spices and dried basil. Cook it for 1-2mins.
3; Add water, tomato juice , soup stock powder , lentil beans and dried shrimp. Once it’s boiling, lower the heat and simmer it for 15 mins with the lid on.
4; Adjust the taste with soy sauce if it’s needed. Serve it in the bowl and enjoy!
<Miwa’s tips> ※Watch more on YouTube!
1; Use any spices you have on hand.
2; Dried shrimp is important but not MUST-HAVE, so feel free to omit it if you don’t have an access to it.
Keep them in an air-tight container in the fridge for 5 days.