Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Tuna and Vegetable Soup
- Ingredients (Serves 4)
- *1 tin of tuna
*1/3 small carrot
*1/2 stalk celery
*1/2 stalk Japanese leek
*5 cups water
*1 to 2 tbsp miso
*1 bunch of watercress
1 Cut the carrot into 3mm-thick rectangle pieces, the onion thin along the fiber, the leek diagonally into 4 to 5cm long pieces, the celery into 5mm pieces, and roughly chop the watercress.
2 Drain the excess water from the tuna, bring 5 cups of water to a boil, add the tuna and carrot, and cook for about 1 minute over high heat. Skim the scum from the broth.
3 Skim the scum from the broth.
4 Turn down the heat to medium, add the rest of the vegetables, and cook for another 2 minutes.
5 Dissolve the miso in the soup.
6 Turn off the heat and add the watercress.
7 Pour the soup into a serving bowl and sprinkle it with some grated Parmesan.