Dashi Vegetable Soup

Ingredients

• 100 g cabbage
• 4 Spring Onions
• 1 Carrot
• 100 g enoki mushrooms
• 1 l dashi broth
• Salt
• 1 tbsp rice wine (or dry sherry)
• 1 bunch watercress (or fresh coriander)
• 1 small red chili pepper (optional)

Instructions

1. 1.

   Clean and wash the cabbage and spring onions, then slice into fine strips. Slice the carrot into strips. Separate the enoki mushrooms, cut them in half lengthwise, and remove the roots. Bring the dashi to a boil in a wok, seasoning with salt and rice wine.

2. 2.

   Add the cabbage, spring onions, and carrots to the soup and let simmer over medium heat for several minutes. Wash the watercress and trim the ends.