Japanese Chinese Style Vegetable Soup

Ingredients

In this adaptation, the original Spanish Sopa Juliana is transformed into a Japanese Chinese style vegetable soup. The key differences lie in the choice of ingredients and the flavor profile. While Sopa Juliana typically includes ingredients like potatoes and chorizo, this Japanese Chinese version focuses on a variety of fresh vegetables commonly used in Japanese and Chinese cuisines. The seasonings and spices are also adjusted to incorporate umami-rich ingredients like soy sauce, miso, and ginger, which are characteristic of Japanese and Chinese cooking. We alse have the original recipe for Sopa Juliana, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, julienned 1 carrot, julienned
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cup (150g) snow peas, trimmed 1 cup (150g) snow peas, trimmed
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15g) miso paste 1 tablespoon (15g) miso paste
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or green onions for garnish Fresh cilantro or green onions for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, and sauté until they become translucent.
2. 2.
   Add the carrot, red bell pepper, snow peas, and shiitake mushrooms to the pot. Stir-fry for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the vegetable broth and bring it to a boil. Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
4. 4.
   In a small bowl, whisk together the soy sauce, miso paste, grated ginger, and sesame oil. Add this mixture to the soup and stir well.
5. 5.
   Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Serve the Japanese Chinese Style Vegetable Soup hot, garnished with fresh cilantro or green onions.

Treat your ingredients with care...

• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water for 20 minutes before slicing and using in the recipe. Reserve the soaking liquid to add extra depth of flavor to the soup.
• Miso paste — Choose a light-colored miso paste, such as white or yellow, for a milder flavor. Adjust the amount of miso according to your taste preference.

Tips & Tricks

• For added protein, you can add tofu or cooked chicken to the soup.
• Customize the vegetables according to your preference and seasonal availability.
• Adjust the seasoning by adding a splash of rice vinegar or a pinch of chili flakes for a spicy kick.
• Serve the soup with a side of steamed rice or noodles for a more substantial meal.
• Make a larger batch of the soup and freeze the leftovers for quick and convenient meals.

Serving advice

Serve the Japanese Chinese Style Vegetable Soup as a light appetizer or as a main course accompanied by steamed rice or noodles. Garnish with fresh cilantro or green onions for a pop of color and added freshness.

Presentation advice

Present the soup in individual bowls, ensuring that each bowl has a generous amount of colorful vegetables. Drizzle a few drops of sesame oil on top for an aromatic touch. Serve with chopsticks and a soup spoon for an authentic Japanese Chinese dining experience.