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.
PREPARATION
- Cut all vegetables into small dice. Chop bacon 1cm wide.
- 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.
- 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.
| Servings | 2 servings |
|---|---|
| Cooking Time | 25 |
| Calories (1 serving) | 459 Calories |
| Sodium (1 serving) | 4.2 g |
Ingredients
4-5cm Lotus root
4-5cm Japanese white radish
1/3 small pcs Carrot
1/2 small pcs Onion
1 pcs Tomato (*)
2 slices Bacon
4 tablespoons Olive oil
1 clove Garlic (thin-sliced)
3 tablespoons REGULAR SOY SAUCE
600ml Water
50g Macaroni
as needed Parsley
*Use 1/2 canned tomatoes (approx. 200g) when substituting for a fresh tomato.
PREPARATION
- Cut all vegetables into small dice. Chop bacon 1cm wide.
- 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.
- 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.
