Julienne Vegetable Soup
When you are dealing with several different kinds of vegetables, it is best to cut all of them the same size. They cook more evenly and taste better.
Photographed by Takeshi Noguchi
Soups & Stews
Calorie count is per serving.
Ingredients (Serves 2)
- 8 cm gobo burdock root (40 g)
- 4 cm carrot (40 g)
- 4 cm daikon radish (100 g)
- 4 cm naga-negi long onion
- 400 ml dashi
- 1/2 tsp salt
- A pinch of black pepper (coarsely ground)
Use the blunt edge of a knife to scrape off the skin from the gobo burdock root. Rinse, cut across in half, and cut into thin shreds. Rinse and drain. Cut the carrot and daikon into thin shreds. Remove the core from the naga-negi and cut into thin shreds.
For thinly shredded naga-negi long onions, make a vertical incision to remove the core. Flatten the negi and cut lengthwise into thin shreds. The core can also be thinly sliced lengthwise and then cut into thin shreds.
Pour the dashi into a pot, add the gobo, carrots and daikon, and place over medium heat. When it comes to a boil, lower the heat and skim off the surface scum. Cover and simmer over low heat for 5-6 minutes.
Add the root vegetables to the dashi before heating and you'll end up with just the right texture.
Add the salt and negi and simmer for 30 seconds to a minute. Pour into individual bowls and sprinkle with black pepper.
A technique for making thin shreds. Since the result is crunchy and cooks easily, this is suitable for salads and stir-fry.
- Cut lengthwise into thin slices.
- Stagger-stack the slices.
- Cut into thin shreds. The shreds look nicer if you cut at a width equal to that of the slices.
Carrots, daikon radish, ginger, cucumbers, etc.