Ingredients
Scale
- 4 cups chicken broth, low-sodium
- 1 cup fresh shiitake mushrooms, sliced
- 1 medium carrot, sliced into thin rounds
- 1 small zucchini, sliced into half-moons
- 2 stalks green onions, chopped
- 1 tablespoon agar-agar powder
- 2 tablespoons soy sauce, low-sodium
Instructions
- Bring 4 cups of chicken broth to a gentle simmer in a large pot over medium heat.
- Slice 1 cup of fresh shiitake mushrooms, 1 medium carrot into thin rounds, and 1 small zucchini into half-moons.
- Once the broth reaches simmering point, gently add in the sliced shiitake mushrooms, carrots, and zucchini.
- Let them cook for about 5 minutes until they soften slightly but retain some crunch.
- Pour in 2 tablespoons of soy sauce and stir well to season all the vegetables.
- Sprinkle in 1 tablespoon of agar-agar powder while whisking continuously to avoid lumps forming.
- Keep stirring until fully dissolved.
- Chop up some green onions and sprinkle them on top just before serving.
- Ladle the hot soup into bowls and serve.
Notes
Store leftovers in an airtight container.
Reheat gently on low heat.
Serve with fresh herbs sprinkled.
Use quality dashi for best flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 50 kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 1g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg