Name: Japanese-style vegetable soup
Total time: 45 min
Ingredients: 300 g turnip; 160 g carrots; 80 g black salsifies; 160 g shiitake mushrooms; 160 g spring onions; 240 g tofu; 20 ml sesame oil; 10 ml soy bean oil; 2 l vegetable stock or water; 120 ml Kikkoman naturally brewed soy sauce; 14-16 g corn starch; 2 tsp. sugar; 30 ml water

Japanese-style vegetable soup

Coq au Vin 33 of 45 Crystallized Apples

Kikkoman Sauces 45

Category 45

Ingredient 41

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World Cuisines 5

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Naturally Brewed Soy Sauce Soups Vegetables Christmas season

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (per portion): 428 kJ / 102 kcal

300 g turnip
160 g carrots
80 g black salsifies
160 g shiitake mushrooms
160 g spring onions
240 g tofu
20 ml sesame oil
10 ml soy bean oil
2 l vegetable stock or water
120 ml Kikkoman naturally brewed soy sauce
14-16 g corn starch
2 tsp. sugar
30 ml water

Preparation

Peel the turnip, carrots and blach salsifies and cut them into 2 mm thick slices. Cut off the stems of the shiitake mushrooms and halve or quarter them. Wash the spring onions and cut them into thin strips. Dice the tofu. Heat up the sesame and soybean oil in a pan. Heat the oil to a high temperature and fry the turnip, carrots, salsifies and shitake mushrooms briefly. Add the vegetable stock (or water) and bring to the boil (skim just before it reaches boiling point). Season the liquid with soy sauce and sugar. Mix the corn starch and water in a bowl and use it to thicken the liquid. Then, add the tofu and spring onions before bringing the soup to the boil again.