Backyard harvest of greens, tomato and radish enlivened by the holy trinity of anchovies, mushrooms and seaweed.
You only use spoonfuls of the ground ingredients...but the trick is to blend these up first and store them in the freezer for daily use. Spoon into the soup to taste preference.
Simmer ingredients & broth for 15-20 minutes but add daikon(and sprouts if used) just before serving by returning the soup to boil. Float the stewed tomatoes as you serve the soup.
Adding noodles or bean sprouts makes for satiating bulk.
If adding cooked pulses -- black beans go well.
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