Ingredients with Measurements:
- 4 cups of vegetable broth
- 1 cup of sliced mushrooms
- 1/2 cup of sliced carrots
- 1/2 cup of sliced celery
- 1/2 cup of sliced onions
- 1/4 cup of soy sauce
- 2 sheets of nori seaweed, torn into small pieces
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of grated ginger
- 1 tablespoon of minced garlic
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, heat sesame oil over medium heat. Add onions, garlic, and ginger and sauté for 2-3 minutes until fragrant.
2. Add sliced mushrooms, carrots, and celery to the pot and sauté for another 5 minutes.
3. Pour in vegetable broth and soy sauce and bring to a boil.
4. Reduce heat to low and let the soup simmer for 10-15 minutes until vegetables are tender.
5. Add torn nori seaweed to the pot and let it cook for 2-3 minutes until softened.
6. Stir in rice vinegar and season with salt and pepper to taste.
7. Ladle soup into bowls and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 80
Total fat: 3g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrates: 11g
Dietary fiber: 2g
Sugar: 4g
Protein: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or beef broth.
- Shiitake mushrooms can be used instead of sliced mushrooms.
- Tamari sauce can be used instead of soy sauce.
- Kale or spinach can be used instead of nori seaweed.
Variations:
- Add cooked noodles or rice to the soup for a heartier meal.
- Add tofu cubes or cooked chicken for extra protein.
- Garnish with chopped scallions or cilantro for added flavor.
Tips and tricks:
- To prevent the nori seaweed from becoming too soggy, add it to the soup just before serving.
- Adjust the amount of soy sauce and rice vinegar to your taste preference.
- Use fresh ginger and garlic for maximum flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a deep bowl and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro.
Pairings:
Serve with a side of steamed rice or a slice of crusty bread.
Suggested side dishes:
Steamed rice, crusty bread, or a side salad.
Troubleshooting advice:
- If the soup is too salty, add more vegetable broth or water to dilute the flavor.
- If the vegetables are too crunchy, let the soup simmer for a few more minutes until they are tender.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Nori seaweed is a popular ingredient in Japanese cuisine and is often used in soups, sushi, and other dishes.
Flavor profiles:
This soup has a savory and slightly salty flavor with a hint of umami from the nori seaweed.
Serving suggestions:
Serve this soup as a light and healthy meal for lunch or dinner.
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Region: Japanese