Dashi broth with vegetables

Name: Dashi broth with vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 40 g Kombu (dried seaweed); 20 g fresh ginger tuber; 1 stick of lemongrass; 25 g dried shiitake mushrooms; 6-7 TABLESPOONS Soy sauce; 150 g Winged beans (goa beans); 100 g Soya bean kernels (fresh or frozen); 100 g baby corn on the cobs; 2 red onions; 100 g Enokitake mushrooms (poplar mushrooms, alternatively mushrooms); 1/4 potty Coriander; 2 TABLESPOONS Oil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

40 g Kombu (dried seaweed)
20 g fresh ginger tuber
1 stick of lemongrass
25 g dried shiitake mushrooms
6-7 TABLESPOONS Soy sauce
150 g Winged beans (goa beans)
100 g Soya bean kernels (fresh or frozen)
100 g baby corn on the cobs
2 red onions
100 g Enokitake mushrooms (poplar mushrooms, alternatively mushrooms)
1/4 potty Coriander
2 TABLESPOONS Oil

Directions

1
Rub seaweed leaves with a damp cloth, place in 2 litres of cold water and bring to the boil slowly over a low heat (should take 10-15 minutes!). Boil slowly until the kelp is soft
2
Meanwhile peel the ginger and chop it finely. Remove the outer leaves from the lemon grass. Wash the lemon grass, rub dry and tap a little with the back of a knife
3
Take out the Tang. Add the mushrooms, ginger and lemongrass to the hot water, bring to the boil again and let it simmer for about 10 minutes on a switched-off hotplate. Pour the stock through a sieve, season with soy sauce and allow to cool
4
Meanwhile, wash the wing and soybeans thoroughly and drain them. Wash the corn, dab dry, cut in half first lengthwise, then crosswise. Peel and halve onions and cut into fine strips. Clean, clean and halve the mushrooms. Wash coriander, shake dry and chop finely
5
Heat the oil in a pot. Fry the prepared vegetables for 3-4 minutes while turning. Deglaze with 1 litre Dashi stock, bring to the boil, cover and simmer for about 5 minutes. Arrange the soup in bowls, sprinkle generously with coriander. Use the rest of the dashi stock for other purposes (e.g. miso soup)