Japanese Soup

Starting in a larger soup size pot

  1. Medium heat add ~ two tablespoons of sesame oil (1 regular sesame, 1 roasted sesame)

  2. Caramelize 1 chopped/diced onion (let it brown a bit, maybe a few crispy edges)

  3. 4-5 potatos chunked (2-3 inch squares) of potato (yukon or other waxy is best, russet works okay but falls apart more)

    1. Let them brown a bit as well, slightly browned bits in the pan are great (just not burned!)

  4. Add chunky 6 chopped carrots (1-2 inches chunks, I like them on the bigger side)

Making Stock

  • Use electric kettle to make 1.7 liters of hot water

  • Steep 3 bags of roasted dandilion root, 1 bag of lemon balm (or whatever other earthy tea)

  • Add a little onion and garlic powder

  • Maybe a japanese dried pepper

  • 2-4 tablespoons of Tamari

  • 2-6 tablespoons of miso paste (white is lightest, try to add at the end to preserve more of the microbes and other compounds which dont like being boiled)

Put it together

  • Pour the stock into the potato / onion mixture into the pot

  • Add cubes of Tofu (optional)

  • Let it simmer for 15-20 minutes on low (stop before potatoes fall apart, fork tender)

  • Top with green onion (optional)

Jenna Geier