Japanese Vegetable Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
246 kcal
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Course
Others
Japanese Vegetable Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 3 shiitake mushrooms large
- 2 kombu roughly 0.3 oz, or kelp, sheets
- 3 ½ cups water boiling
- 1 Tbsp. sesame oil
- 4 oz. carrot peeled and sliced
- 3 oz. sweet potato peeled and sliced
- 5 oz. daikon radish peeled and sliced
- 5 oz. taro root peeled and chopped, Japanese
- 10 oz. tofu squeezed and crumbled, firm
- 1/3 cup sake
- 1 tsp. brown sugar dark brown sugar and kosher salt
- 1 tsp. kosher salt dark brown sugar and kosher salt
- 2 Tbsp. soy sauce
- 4 oz. edamame shelled
Instructions
- Lightly rinse the dried shiitake mushrooms. Add them to a bowl with the kombu and pour 3 ½ cups of boiling water over them. Let them rehydrate for 30 min.
- Meanwhile, cut all the vegetables, taking into consideration their cooking time.
- Heat sesame oil in a large heavy-bottom pot on medium and stir-fry the carrots, sweet potato, and daikon radish with brown sugar for about 5 minutes.
- Add the sake and let it cook until the alcohol evaporates.
- After 30 minutes have passed, remove the kombu and shiitake mushrooms from the water. Cut the shiitake into bite-sized pieces and add them to the pot.
- Add the broth, but be careful not to pour in the sediments at the bottom.
- Add taro, salt, and soy sauce, and simmer until the veggies soften (20-30 min).
- Finish with the crumbled tofu and edamame. Heat it through and taste for salt.
- Serve with mitsuba or parsley to garnish and optional rice on the side. Enjoy!
Nutrition Information
Show Details
Calories
246kcal
(12%)
Carbohydrates
27g
(9%)
Protein
12g
(24%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
2g
(10%)
Sodium
474mg
(20%)
Potassium
651mg
(14%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
7781IU
(156%)
Vitamin C
11mg
(12%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 474mg | 20% |
| Potassium | 651mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 7781IU | 156% |
| Vitamin C | 11mg | 12% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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