Japanese One-Pot Soup

January 21st, 2008

Serves 4
Total Cooking Time: 15 minutes

Broth:
5 c. vegetable broth
1/2 c. water
1/4 c. soy sauce
1/2 c. mirin
1 tbsp. sugar
4 two-inch long slices of ginger
1 small onion, sliced

Toppings:
1/2 package bean thread noodles
8 button mushrooms, thinly sliced
1 red pepper, thinly sliced
1/2 c. cubed extra firm tofu
1 c. cubed fake chicken

Place noodles in a large mixing bowl. Fill two inches above noodles with almost boiling water, gently stir, and let sit for 5 minutes. Drain and rinse noodles.

While noodles are cooking, place all ingredients for broth in a large pot. Bring to a boil and then reduce heat to medium-low, cover, and let sit on medium-low for 5 minutes. Strain out onions and ginger.

Meanwhile, wash and prepare vegetables and tofu/chicken.

In individual bowls, place a quarter of the noodles, mushrooms, red peppers, and tofu/chicken. Ladle broth over the fillings until the bowl is full. Serve with chopsticks and a soup spoon.

Entry Filed under: Dinner,Lunch,Recipes,Vegetables