Veggie Soup a la Andoh

Bento-ing from: ATL › Georgia › USA
Joined: 19 Feb 2009
User offline. Last seen 5 years 15 weeks ago.

I adapted this from a recipe in Elizabeth Andoh's Washoku. I simplified mine and didn't add the cornstarch that she calls for.

1 sliced leek
about 1/4 cup mushrooms, sliced
1/2 sweet potato, diced
1/2 butternut squash, diced
about 1/2 cup diced firm tofu
about 1 cup shredded greens (cabbage, kale, collards, etc)

Sautee everything except the greens in 1-2 tablespoons vegetable oil. Sauteeing the root veggies helps them keep their shape in the broth. Add whatever broth you want (dashi, chicken, veggie) enough to cover. I used water with a little boullion paste and a piece of kombu. Add the greens. Simmer gently until the root vegetables are tender.

You can pretty much put any kind of root vegetable in this.


Post new comment

The content of this field is kept private and will not be shown publicly.

New forum activity since your last visit

Titlesort iconAuthorAnswersLast Post
Sesame salad dressing Supertaster946 weeks 6 days ago
Authentic paella? maki1048 weeks 21 hours ago
IMPORTANT: If you have a blog on JustBento... maki250 weeks 5 days ago
Shiso - uses for this herb Loretta01 year 4 days ago
Fuki (Japanese Butterbur) Tsukemono Recipes kumo51 year 5 days ago