Vegetable soup with teriyaki sesame sauce

Beef with leek and cashew nuts - gluten-free 318 of 408 Tomato salad with Ponzu dressing and soycrunch

Kikkoman Sauces 405

Category 398

Ingredient 370

Videos 67

World Cuisines 129

Specials 397

Winter Autumn Spring Soups Vegetables Noodles Teriyaki Sauce with Toasted Sesame Vegetarian kitchen

Preparation time: 30 mins

180 g Brussels sprouts
3-4 carrots (medium-sized)
2 spring onions
2 peppers (yellow and red)
200 g mushrooms
3 tbsp. olive oil
1 l vegetable soup
25 ml Kikkoman Teriyaki Sauce with Toasted Sesame
120 g pasta (Orecchiette, Farfalle etc.)
Pepper & a pinch of salt
¼ bunch chopped parsley

Preparation

Clean the brussels sprouts and cut them crosswise. Peel the carrots and cut then into thin slices. Clean the mushrooms and cut them into halves. Clean the spring onions and chop them into small pieces. Remove the core of the peppers and cut the peppers into pieces.

Heat some olive oil in a pot and sauté the onions until they are transparent. Add the vegetables and roast them briefly. Pour in the vegetable soup and let it boil for about 15 minutes. Cook the pasta in a separate pot in salted water. Add the Teriyaki sauce with toasted sesame, the pepper and a pinch of salt. Chop the parsley and stir it in the soup. Add the pasta to the vegetable soup and serve it.