Japanese Vegetable Soup 2

Ingredients

• 400 gmixed vegetables — carrot celery potato
• 1onion
• 1.5 Lvegetable broth
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by preparing your vegetables. Peel and thinly slice 1 onion. For the 400 g of mixed vegetables, choose a variety such as carrots, daikon, and shiitake mushrooms. Cut them into bite-sized pieces, ensuring uniformity for even cooking.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add the sliced onion and sauté, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes. This step builds the aromatic base for the soup, so take care not to let the onion brown.
3. Once the onion is softened, add the harder vegetables first, such as carrots and daikon. Stir them into the onion and oil mixture, allowing them to coat in the oil and begin to soften, about 3 minutes.
4. Pour in 1.5 L of vegetable broth, raising the heat to bring the mixture to a gentle simmer. Add the remaining softer vegetables, like shiitake mushrooms, at this point. The broth should cover the vegetables completely.
5. Allow the soup to simmer gently. You'll know it's ready when the vegetables are tender but still hold their shape, and the broth has taken on a rich, savory aroma, approximately 15-20 minutes.
6. Taste the soup and adjust seasoning with fine sea salt and black pepper to your preference. Remember, Japanese home cooking often uses salt by hand, so add gradually and taste as you go.
7. Finish the soup by drizzling a thread of olive oil over the top before serving. This adds a subtle richness and enhances the flavors of the vegetables. Serve hot, set for sharing at the table.