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日式蔬菜杂烩汤

日式蔬菜杂烩汤

  • Recipe parson20160119 26781 hqf99x 3-4人份
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在寒气袭人的天气里,没有什么能比得上来一碗暖意融融,食材丰富的蔬菜杂烩汤更好了。这道健康的汤品最早是寺庙里的餐点,如今在各式各样的素食主义者以及肉食者之间广泛流传,并发展出了多种变化。这道汤采用萝卜、芋头、胡萝卜、油豆腐等多种食材制作,是一道营养丰富,令人倍感舒适的佐餐汤品。

材料

• 200g daikon
• 130g taro potatoes
• 90g burdock
• 120g carrot
• 2-3 spring onions
• 3 pieces abura age fried tofu

soup stock:
• 700ml konbu dashi
• 1 tbsp soy sauce
• 2 tsp mirin rice wine
• 1/2 tsp salt
• dash of sesame oil

做法

  1. Begin by peeling your daikon, burdock and carrot, then cut them into bite sized chunks. Next, slice your spring onions into approximately 3cm pieces.

  2. Scrub the taro well with a vegetable brush, making sure any dirt is removed. Some people may experience mild skin irritation when exposed to raw taro. To avoid this, microwave the taro for 5 mins. before peeling and cutting in half.

  3. In a bowl, soak the abura age in hot water to remove any excess oil, then slice into bite sized pieces.

  4. Add the dashi, vegetables and abura age fried tofu to a pan and bring to boil. Add the soy sauce, mirin, salt and sesame oil, and simmer until the vegetables are tender and soft.

  5. Serve and garnish with the spring onion.

小贴士

• If you want add an extra boost of umami flavour in your soup, try adding a sprinkle of sesame seeds or some shiitake mushrooms.
• It’s really easy to adjust the serving size of Kenchin Vegetable Soup depending on how hungry you are or how many people you want to feed. Other traditional ingredients you can try adding are chikuwa fish cakes or sliced konnyaku yam cake to make it super satisfying.

Ingredients20160119 26781 1qjvetq

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