Japanese Vegetable Soup

    45 minutes

    A light yummy vegetarian soup our whole family enjoy. Keeps in the fridge for a couple of days.

    2 people made this

    Makes: 4 generous servings

    • 1.5l boiling water
    • 1 10cm piece of kombu
    • 1 tbsp chopped fresh ginger
    • 1/2 cup soy sauce
    • 1/4 cup mirren
    • 2-3 tbsp sesame oil
    • 4 or 5 medium waxy potatoes, peeled and chopped in 1/4s
    • 2 carrots, peeled and chopped 1/2 length ways then each half cut into 3
    • 1 small orange sweet potato, peeled and cut simialr sizes as potato or carrot
    • 1 or 2 blocks of tofu, cut into good sized cubes

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Bring boiling water back up to the boil in a stock pot with kombu. Once boiled remove kombu add ginger, soy sauce, mirren and sesame oil and potatoes when back to the boil add carrots bring to the boil, add sweet potato and tofu when all vegetables are soft, taste. If more salt required add soy sauce, if more sweetness needed add mirren, if seeming a bit watery add sesame oil and mirren to taste.

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     -  14 May 2012