Vegetable soup (dashi)
Once you make it, you can use it as a soup stock for a variety of dishes. Let it cool and store it in the refrigerator, and use it up within about a week
How to make it
1
Peel the asparagus with a peeler. Use the peeled skin and the tough part at the base (2-3 cm)
2
Put all the ingredients into a pot, add enough water to cover the vegetables, and simmer over low heat for 30 minutes
3
Strain the soup through a strainer
Materials 1 person
-
- green pea pods
- 500-600g
-
- Thinly sliced onion
- 60g
-
- Celery finely chopped
- 50g
-
- thinly sliced carrots
- 50g
-
- Poirot green onion, the outer skin and root part that are not used in cooking
- 50g
-
- an asparagus peeler and the tough base part (2-3cm)
- 4 pieces
-
- Laurier
- 1 piece
-
- Black peppercorns
- 15 grains
[PR]
Seasonal Recommendations
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