Vegetable-Packed Soup With Soy Milk

Name: Vegetable-Packed Soup With Soy Milk
Yield: 4 servings
Cuisine: American
Ingredients: 1 medium ☆Sweet potato; 1 medium ☆Carrot; 2 medium ☆Turnip; 900 ml ☆Water; 2 ☆Consommé soup stock cube; 2 bunches Spinach; 200 ml Soy milk; 2 tbsp Ground toasted sesame seeds; 1 Dried wheat gluten (I used shiratama wheat gluten here); 1 dash Salt & pepper (black pepper if you have it)

cookpad.japan @cookpad_jp

Since I was chosen to try out Ajinomoto's new consommé products I decided to make a slightly sweet soup with soy milk.

The ground toasted sesame seeds make this recipe stand out. If they're used in conjunction with the soy milk, they produce a nice, full flavor.
Since this soup is prepared the night before, the root vegetables will become soft and tender and the consommé will give the soup a rich taste.
Spinach tends to change color once cooked so this should be prepared in the morning. Recipe by Jikana

Since I was chosen to try out Ajinomoto's new consommé products I decided to make a slightly sweet soup with soy milk.

cookpad.japan @cookpad_jp

Since I was chosen to try out Ajinomoto's new consommé products I decided to make a slightly sweet soup with soy milk.

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Ingredients

4 servings

1 medium☆Sweet potato
1 medium☆Carrot
2 medium☆Turnip
900 ml☆Water
2☆Consommé soup stock cube
2bunches Spinach
200 mlSoy milk
2 tbspGround toasted sesame seeds
1Dried wheat gluten (I used shiratama wheat gluten here)
1 dashSalt & pepper (black pepper if you have it)

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Steps

1

The ☆ ingredients should be prepared at night. Chop the sweet potato, turnips and carrot into bite-sized pieces and soak the sweet potato in water.
2

Spinach should be added in the morning so cut it up into bite-sized pieces, then place in a plastic container and store in the refrigerator.
3

If you can, it's better to grind the sesame seeds in the morning, but if you don't have the time then you can also prepare them the night before.
4

Pour the water into a saucepan and add the ☆ ingredients along with the consommé. Bring the contents of the pan to a boil once and then leave to cool naturally.
5

Once the mixture has cooled, pour everything into a plastic container and leave in the fridge overnight.
6

In the morning, re-heat the mixture from Step 5 in a saucepan. Meanwhile, rinse the dried wheat gluten until soft and then drain well before also adding it to the pan.
7

Once the mixture has boiled, add the spinach and soy milk. Please warm the mixture through without boiling as this could cause the soy milk to separate.
8

Season the soup with salt, pepper, and ground toasted sesame seeds before transferring to dishes and serving.