Clear Soup of Julienne of Spring Vegetables

By jeaklor

Ingredients

• 1/4 lb potatoes
• 1/4 cup carrots
• 1/2 cup celery
• 2 1/2 tbl dried kikurage (a mushroom)
• 2/3 cup flat leaf parsley
• 3 1/3 cups water
• 2 tea Chinese soup paste
• 2 tbl sake
• 1 tbl corn starch
• salt
• soy sauce
• chili powder or shichimi togarshi

Details

Servings 4

Preparation

Step 1

1. Peel the potatoes and cut into julienne. Soak in water for 5-6 min to remove starch then pat dry. Peel carrots and cut into julienne of 2 - 2 1/2 inches. Do the same for celery.

2. Soak the dried kikurage in water until softened, then rinse well. Discard the stalk and slice the rest finely. Cut the parsley into strips.

3. Pour the water, Chinese soup paste and sake into a pan and bring to boil. Add potatoes and carrots and simmer until just cooked.

4. Mis the corn starch with alittle cold water and stir into the soup to thicken. Add the celery, kiikurage and parsley. Bring to boil, season with salt and soy sauce.

5. serve the soup with chili powder or shichimi togarshi to taste.