Caramelized Onion Soup with Arame and Carrots

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Caramelized Onion Soup with Arame and Carrots

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/2 cups arame

1 tablespoon peanut oil

3 pounds onions -- sliced very thin

2 tablespoons rice syrup

1/2 teaspoon salt

1/4 teaspoon black pepper

7 cups kombu stock or light vegetable stock

1 tablespoon minced garlic

1 tablespoon minced ginger root

1/2 pound carrots -- cut in julienne strips

3 tablespoons cornstarch

4 tablespoons cold water

1 scallion -- shredded

1/4 cup shredded daikon

GARNISH:

1 teaspoon toasted sesame oil

3 tablespoons sesame seeds

 

Yield: 8 servings * Prep Time: 15 minutes * Cooking Time: 40 minutes

 

Arame is one of the mildest types of sea vegetables. Here it is combined with

the sweet taste of caramelized onions and carrots for a splendid effect.

 

1. Rinse the arame in several changes of hot water. Set it aside in a small

bowl, cover it with boiling water and prepare the soup.

 

2. Heat the peanut oil in a 2-quart saucepan over medium-high heat until hot,

but not smoking. Add the onions and cook, stirring constantly, until they begin

to soften, about 3 minutes. Reduce the heat to low and continue to cook,

stirring frequently, until they are translucent and are beginning to brown,

about 20 minutes. Add the rice syrup, salt and pepper, and continue to cook,

stirring often, until the onions are evenly browned and have caramelized, about

15 minutes.

 

3. Add the stock, garlic and ginger. Turn the heat to high and bring the soup to

a boil. Stir well, reduce to a simmer and cook for 5 minutes. Add the carrots

and continue to cook until they are just tender, about 8 minutes. In a small

bowl, combine the cornstarch with cold water and mix to a smooth paste, then

stir it into the soup. Turn the heat to high and bring the soup to a boil,

stirring constantly. Remove from the heat.

 

4. Drain the arame and stir it, the daikon and the scallions into the soup.

Cover and set aside for one minute, to plump the vegetables. Transfer the soup

to individual soup bowls or a large tureen. Sprinkle sesame oil and seeds over

the soup and serve immediately.

 

Variation

 

1. Ladle soup into ovenproof serving bowls. Top with grated mochi and broil for

5 minutes. Alternatively, place baked strips of mochi in each bowl, top with

soup, and serve.

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 117 Calories; 4g Fat (26.7% calories from

fat); 3g Protein; 20g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 148mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0