Japanese Vegetable Soup

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 finely chop 1 onion, as this will be the base of your soup. For the mixed vegetables, choose a variety such as carrots, daikon, and shiitake mushrooms, totaling 400 g. Slice them into bite-sized pieces, ensuring even sizes for uniform cooking.
2. In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, stirring occasionally. Cook until the onion becomes translucent and soft, releasing a sweet aroma. This should take about 5 minutes, but focus on the change in texture and aroma rather than time.
3. Once the onion is ready, add the 400 g of mixed vegetables to the pot. Stir them gently to coat with the oil and onion mixture. Cook for another 3-4 minutes, allowing the vegetables to begin softening and absorbing the flavors.
4. Pour in 1.5 L of vegetable broth, raising the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, allowing the soup to simmer. This gentle simmer will ensure the vegetables cook evenly and the flavors meld together.
5. Simmer the soup until the vegetables reach the desired tenderness. Test by piercing a piece of carrot or daikon with a fork; it should go through with slight resistance, indicating the vegetables are tender but not mushy.
6. Taste the soup and adjust the seasoning with fine sea salt and black pepper to your liking. Remember, Japanese home cooking often relies on the cook's taste, so add a little at a time and taste frequently.
7. Finish the soup by drizzling a small amount of olive oil over the top before serving. This adds a subtle richness and enhances the overall flavor. Serve the soup hot, ready to be shared at the table.