Ingredients for Vegetable-Packed Soup With Soy Milk
- 1 medium ☆Sweet potato
- 1 medium ☆Carrot
- 2 medium ☆Turnip
- 900 ml ☆Water
- 2 ☆Consommé soup stock cube
- 2 bunches Spinach
- 200 ml Soy milk
- 2 tbsp Ground toasted sesame seeds
- 1 Dried wheat gluten (I used shiratama wheat gluten here)
- 1 dash Salt & pepper (black pepper if you have it)
Cooking Instructions for making Vegetable-Packed Soup With Soy Milk
The ☆ ingredients should be prepared at night. Chop the sweet potato, turnips and carrot into bite-sized pieces and soak the sweet potato in water.
Spinach should be added in the morning so cut it up into bite-sized pieces, then place in a plastic container and store in the refrigerator.
If you can, it’s better to grind the sesame seeds in the morning, but if you don’t have the time then you can also prepare them the night before.
Pour the water into a saucepan and add the ☆ ingredients along with the consommé. Bring the contents of the pan to a boil once and then leave to cool naturally.
Once the mixture has cooled, pour everything into a plastic container and leave in the fridge overnight.
In the morning, re-heat the mixture from Step 5 in a saucepan. Meanwhile, rinse the dried wheat gluten until soft and then drain well before also adding it to the pan.
Once the mixture has boiled, add the spinach and soy milk. Please warm the mixture through without boiling as this could cause the soy milk to separate.
Season the soup with salt, pepper, and ground toasted sesame seeds before transferring to dishes and serving.
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