Quote:
Originally Posted by Iridal
The main reason I make my soup like this is because you get a really low-calorie soup. There's no butter, no oil and definitely no flower involved. It's just vegetables and spices.
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It's a very 'Japanese' way to make a soup/stew. When I do it I use daikon, Chinese cabbage, leeks, shitake mushrooms, and bamboo shoots, and use 'Oyster Sauce,' salt and pepper for the seasoning. For the broth I'll use Japanese 'dashi,' a fish stock that's the basis of all Japanese soups.
No oil, no butter, no flower.... Sometimes I'll throw in some chicken or shrimp.
Stitchawl