Japanese Style Root Vegetable Minestrone

Enjoy plentiful of vegetables in this minestrone soup. Add macaroni in the soup to fill your stomach. The combination of olive oil and soy sauce is outstandingly flavorful.
Servings2 servings
Cooking Time25 mins
Calories (1 serving)459 Calories
Sodium (1 serving)4.2 g
4-5cm Lotus root
1/3 small pcs Carrot
1/2 small pcs Onion
1 pcs Tomato (*)
2 slices Bacon
4 tablespoons Olive oil
3 tablespoons REGULAR SOY SAUCE
600ml Water
a pinch Salt, Pepper
as needed Parsley
*Use 1/2 canned tomatoes (approx. 200g) when substituting for a fresh tomato.


  1. Cut all vegetables into small dice. Chop bacon 1cm wide.
  2. Stir-fry garlic with a half portion of olive oil. When you smell the garlic cooking, add the bacon cubes and stir-fry. Put all the vegetables in the pan and stir-fry.
  3. Pour water into STEP2 and boil. When the ingredients are mostly cooked, add macaroni (uncooked) and soy sauce, and boil. Once the macaroni is cooked, season with salt and pepper. Sprinkle finely chopped parsley and the remaining portion of the olive oil, and serve.