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Japanese Vegetable Soup 3

Serves 4 to 6 Soup vegetarian, Soups

Japanese Vegetable Soup 3

Japanese Vegetable Soup 3 brings the warmth and simplicity of a Japanese home kitchen to your table. This dish is a staple in many households, often prepared when the weather turns cooler and families gather around the table for a comforting meal. The recipe reflects the intuitive style of home cooks, where salt is judged by hand and the richness of olive oil is embraced without reservation.

The soup should taste like a gentle embrace, with the sweetness of onions melding with the earthy tones of mixed vegetables, all bathed in a savory vegetable broth. Each spoonful is a balance of flavors, enhanced by a careful sprinkle of fine sea salt and a hint of black pepper. Serve it with the ease of home, letting its warmth speak for itself.

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 that might include carrots, daikon, and shiitake mushrooms. Slice the vegetables into bite-sized pieces, ensuring even cooking. This step is crucial for achieving a harmonious blend of flavors and textures in the soup.
  2. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the sliced onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. Be careful not to let the onion brown, as this could alter the delicate flavor base of the soup.
  3. Once the onions are softened, add the mixed vegetables to the pot. Stir them gently to coat with the oil and onion mixture. This initial sauté helps to release the natural sweetness of the vegetables, enhancing the overall flavor of the soup.
  4. Pour in 1.5 L of vegetable broth, ensuring that all the vegetables are submerged. Increase the heat to high and bring the broth to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid, allowing the soup to simmer.
  5. Simmer the soup until the vegetables are tender. This will take approximately 15-20 minutes, but check by piercing a piece of carrot or daikon with a fork; it should slide in easily without resistance. The vegetables should be soft but not mushy, maintaining a pleasant texture.
  6. Taste the soup and season with fine sea salt and black pepper to your liking. Remember, Japanese home cooking often relies on the cook's personal taste, so adjust the seasoning gradually, tasting as you go to achieve the perfect balance.
  7. Finish the soup by drizzling a small thread of olive oil over the top before serving. This adds a subtle richness and brings out the flavors of the vegetables. Serve the soup hot, ideally in a communal setting, as is traditional in Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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