Japanese soup made at home is easy to make, rich in flavor, and prepared with vegetables and tofu. The vegetarian Japanese soup can be found on the menus of Asian restaurants and we like it a lot, so I wanted to try making it at home, and I must say we really liked it. Vegetables are an important part of Chinese cuisine, so they cannot be missing from soups just like in rice or noodle dishes. The Japanese vegetable soup has a slightly spicy flavor given by the ginger and is tasty because it contains many ingredients. It’s ideal for cold days because it should be served very hot to best enjoy its fantastic flavor. Now let’s see how to make homemade Japanese soup and if you try it, let me know. Barbara
Here are other delicious Asian recipes I recommend trying:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients to prepare the Japanese Soup
- as needed dried Chinese mushrooms
- Half leek
- 1 block tofu
- 0.7 oz rice noodles
- 1 carrot
- 2 cups vegetable broth
- 1 tsp cornstarch
- 1 tsp ginger powder (or freshly grated ginger)
- as needed salt
- as needed pepper
- as needed sugar
Tools
- Bowls
How to prepare the Japanese Soup
Let’s start preparing the Japanese soup, cook the mushrooms in boiling water according to the package instructions as the directions and time vary by brand. When they are ready, drain, squeeze, and cut them into pieces.
Pour water into a small pot and cook the rice noodles by soaking them in boiling water for 5 minutes (time may vary by brand, always check the instructions), cut them into pieces and set aside.
Clean the carrot by removing the ends and cut it into cubes about 1/2 inch, also clean the leek, soak it if you see any dirt inside, when it’s clean, cut it into diagonal slices. Cut the tofu block into cubes as well.
Prepare a simple vegetable broth with carrot, celery, and onion, then add the carrot cubes, leek, and mushrooms and cook for 5 minutes from when it starts to boil.
Add the tofu cubes and noodles and cook for a few more minutes. Pour cornstarch and a tablespoon of cold water into a glass, mix to get a paste that you’ll add to the soup to thicken it and mix well to incorporate, add a teaspoon of ginger, or freshly grated ginger, adjust salt and pepper and a pinch of sugar and continue cooking for another 2/3 minutes.
Serve the vegetable and tofu Japanese soup very hot.
How to store the Japanese soup
Store it in the refrigerator for 2 days
