Vegetable Soup from Umami: The Fifth Taste by Keiko Nagae
Directions Cut all the vegetables into ½ in. (1 cm) cubes. Add to the water, place over low heat and cook for 20 minutes at 175 to 185°F (80 to 85°C). Do not allow to come to a boil. Place a...
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Cheesecloth
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
- Paper towel
- Mixing bowl
Ingredients
- 4 cups (1 L) water
- 1⅓ oz. (40 g) broccoli stalks
- ½ oz. (15 g) onion
- ½ oz. (15 g) carrot
- 1⅓ oz. (40 g) celery stalks
- 1⅓ oz. (40 g) mushrooms
- ¹⁄6 oz. (5 g) parsley stalks
- salt 0.3% of soup weight
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