Japanese Vegetable Soup For a Cold Winter Day

4/6 cups water

2 tablespoons of Dashi powder

½ cup of Mirin

½ cup of Low sodium soy sauce (I prefer Japanese Yamasa Soy Sauce which you can get in Asian stores)

2 tspns sugar

You have to play around with these measurements and taste the soup. You can add extra soy sauce and/or dashi powder to taste. You can also add vegetable or chicken stock to the broth

Veggies:

Sliced Chinese cabbage

Enoki mushrooms (buy at Asian stores)

Shiitake mushrooms

Daikon (long radish), peeled, sliced and quartered

Bean sprouts

Carrots (sliced matchstick size)

Leek chopped

Spring onion chopped

Udon noodles

Tofu in cubes (I use soft tofu)

Celery (optional) chopped

Shirataki noodles (optional)

Egg (optional)

In this soup I added corn and chicken pieces

And of course you can add as many veggies such as cubed potatoes, sweet potatoes, squash, spinach…as you like. Don’t add too much of anything. It’s a lot of veggies.

Boil the carrots and daikon (these take a little longer than the other veggies to cook) to the water and add dashi stock powder. Taste and add more dashi if you like. Add soy sauce, mirin and sugar and all the veggies.  Boil for around 10 minutes and add udon noodles which should boil for a couple of minutes. Taste stock, which should be tasty but mild and add more soy sauce (or vegetable or chicken stock) to taste.

While boiling, add raw egg and cover and let the egg cook. When it’s ready, your soup is ready.

Itadakimasu! (bon appetit)

I also make this with chicken pieces (preferably thigh) when I feel like it! Recently I’ve only made it with veggies.