Full of vegetables and their rich taste
- Cooking time
- 20 minutes
- Nutrition information is for one serving.
- Slice the carrot into 1 cm (1/2 in.) thick rounds, and cut into desired shapes using a knife or vegetable cutters.
Cut the kabocha into bite-size pieces.
Then, slice the lotus root into 5 mm (1/4 in.) thick rounds and cut in half.
Cut the green beans into 4 cm (1-1/2 in.) lengths.
- Place 3 cups of water and the Hon Tsuyu in a pot, then add (1).
Simmer while removing any scum that forms on the surface.
Once the vegetables have cooked through, add and dissolve the miso, then serve in bowls.