Japanese Mixed Vegetable Soup

Name: Japanese Mixed Vegetable Soup
Yield: Makes 12 Servings
Cuisine: Japan
Ingredients: 2 quarts dashi; 2 bamboo shoots, quartered lengthwise and thinly sliced; 2 medium-size turnips, peeled, cut into 10 wedges, and boiled for 3 minutes; 2 medium-size carrots, halved lengthwise and thinly sliced; 2 medium-size carrots, halved lengthwise and thinly sliced; 8 medium-size shiitake mushrooms, stems removed, sliced; 1 cake of Japanese tofu, cut into ½-inch cubes; 1 4-inch length of daikon, ½ pound, peeled and cut into fine julienne; 1 small cucumber, peeled, cut in half lengthwise, and seeds removed with a spoon; 1 8-ounce cake of konnyaku, torn into ½-inch pieces; 2 tablespoons light soy sauce or more to taste; 2 tablespoons dark miso; 2 tablespoons light miso

Preparation info

Makes
12
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

What makes Japanese soups distinct from all others is the use of dashi as the cooking liquid. Dashi is one of the easiest and certainly the quickest of all broths to make. The basic ingredients, although they may require a trip to an Asian grocery or a mail-order wait, are easy to store and use.

Although the Japanese use many of the same vegetables as Western cooks, certain vegetables and starchy ingredients are peculiar to Japanese cooking. At least one of these shoul

Ingredients

Asia
Japan
Soup
Vegan

Ingredients

Method