<SIMPLE JAPANESE VEGETABLES SOUP>
Updated: Oct 2
<SIMPLE VEGETABLES SOUP/ 簡単野菜スープ＞
<vegan>
＜Yield> 2-3 servings
<Prep time> 5 minutes
<Cook time> 10 minutes
<Ingredients>
3 cups water
300g sweet potato
80g onion
70g daikon radish/ turnip
50g carrot
1 tablespoon dried wakame seaweed
seasoning
1 tablespoon salted rice malt or ½ teaspoon salt
1 teaspoon soy sauce
1 teaspoon Mirin (optional)
<Directions>
1. Chop the sweet potato into small chunks. Thinly slice the onion, daikon radish and carrot into half moons.
2. To a large pot add water, sweet potatoes, carrots and daikon radish. Add shiokoji OR salt and cook on high with the lid on. Once it comes to a boil, reduce to a simmer and continue to cook until the vegetables are softened.
3. Add wakame seaweed and soy sauce. Have a taste and add more salt or mirin if needed. Serve in a bowl and garnish some green onion or any fresh herb that you like.
<Miwa’s tips> ※Watch more on YouTube!
- Feel free to change up the vegetables! I recommend adding root vegetables such as carrot and onion to give a natural sweetness to your soup.
<Storage time>
Store in an air-tight container in the fridge for up to 5 days.
<MIWA’S recommendations♡>
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-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!
2021/ 11/ 13 MIWA