japanese-vegetable-soup

Japanese Vegetable Soup

Total time: 1 hour

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

5 - Shiitake mushrooms

10g - Kombu

3 ½ cups - Boiling water

2 tsp - Vegetable oil

½ - Carrot, peeled and sliced

½ - Burdock, peeled, shaved

½ - Daikon, peeled, sliced

1 tsp - Brown sugar

⅓ cup - Sake

300g - Japanese taro, peeled, chopped

150g - Firm tofu, squeezed and crumbled

1 tb - Soy sauce

⅛ tsp - Salt

UTENSILS

Heavy-bottomed pot, Bowl, Chopping board, Knife

INSTRUCTIONS

1. Add the shiitake mushrooms, kombu, and boiling water in a bowl. Leave for 30 minutes.

2. Remove and discard the mushroom stems and slice the mushrooms. Discard the kombu. Reserve the soaking liquid.

3. Heat the vegetable oil in a heavy-bottomed pot over medium heat. Sauté the carrot, burdock, daikon, and brown sugar for 5 minutes until fragrant.

4. Add the sake to the pot.

5. Add the reserved soaking liquid, taro, soy sauce and salt to the pot. Simmer for 25 minutes until the vegetables are tender.

6. Add the tofu and edamame. Cook for another 5 minutes.

7. Serve hot.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 341g

Energy (kcal)

160.5

Carbs (g)

11.4

Proteins (g)

11.3

Fats (g)

5.2

Fibre (g)

5.0