Vegetable Soup in Dashi Broth
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 100 grams Green cabbage
- 4 scallions
- 1 carrot
- 100 grams Enoki mushrooms
- 1 l Dashi
- salt
- 1 Tbsp Rice wine (substitute dry sherry)
- 1 bunch Watercress (substitute fresh cilantro)
- 1 small red chili pepper (if desired)
Preparation steps
1.
Trim, rinse and cut the white cabbage and scallions into fine strips. Rinse, peel and cut the carrot into strips. Trim the enoki mushrooms and cut in halves.
Boil the dashi broth in a wok. Stir in the rice wine and season with salt.
2.
Add the cabbage, scallions and carrots into the dashi broth, and simmer over medium heat for a few minutes.
Rinse the watercress and trim the ends.
3.
Season the soup with salt and pepper, and stir in the enoki mushrooms and watercress. Simmer shortly and serve.
4.
If desired, cut the chile pepper into fine slices and sprinkle over the soup.
