\nWarm up with this classic Japanese soup that combines the savory flavors of miso, dashi, and tender tofu. This simple recipe is a great introduction to traditional Japanese cooking.<\/p>\n
When it comes to cooking with dashi, a traditional Japanese cooking stock made from seaweed and dried fish, the possibilities are endless. Whether you’re a seasoned chef or a home cook looking to add some international flair to your meals, this versatile ingredient is sure to become a staple in your kitchen. From soups to sauces, and even desserts, we’ve gathered 18 mouthwatering dashi recipes that will take your cooking to the next level.<\/p>\n
In this article, we’ll explore the rich flavors and textures that dashi can bring to a wide range of dishes, from classic Japanese comfort foods like miso soup and chawanmushi, to international twists like grilled fish and seafood hot pot. So whether you’re planning a special occasion or just want to spice up your weeknight meals, get ready to dive into the world of dashi and discover new ways to elevate your cooking.<\/p>\n
\nWarm up with this classic Japanese soup that combines the savory flavors of miso, dashi, and tender tofu. This simple recipe is a great introduction to traditional Japanese cooking.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 cups dashi broth (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine dashi broth and white miso paste. Whisk until smooth. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups water Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine the water and Dashi powder. Bring to a boil, then reduce heat and simmer for 5 minutes. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups water Instructions:<\/strong><\/p>\n 1. Combine water and Kombu in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups water Instructions:<\/strong><\/p>\n 1. Rinse the kombu seaweed under cold running water, then soak it in water for at least 30 minutes. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup udon noodles Instructions:<\/strong><\/p>\n 1. Cook the udon noodles according to package instructions. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Note: To make dashi broth, combine 2 cups water, 1\/4 cup dried kelp (kombu), and 1\/4 cup dried bonito flakes in a pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes. Strain the broth before using.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 eggs Instructions:<\/strong><\/p>\n 1. In a small bowl, whisk together eggs, dashi broth, soy sauce, mirin, and grated daikon until well combined. Cooking Time:<\/strong> Approximately 4-5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 fish fillets (white fish such as cod or tilapia work well) Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together dashi broth, soy sauce, sake or white wine, garlic, and ginger. Cooking Time:<\/strong> 8-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour and cornstarch. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb shiitake mushrooms, sliced Instructions:<\/strong><\/p>\n 1. In a large saucepan, combine dashi broth, soy sauce, sake (if using), sugar, and ginger. Cooking Time:<\/strong> 20 minutes<\/p>\n Note: Dashi broth is a traditional Japanese cooking stock made from dried kelp (kombu) and dried bonito flakes (katsuobushi). You can find pre-made dashi broth at most Asian grocery stores or online. Alternatively, you can make your own dashi broth by simmering the ingredients in water for several hours.<\/p>\n Ingredients:<\/p>\n – 200g soba noodles Instructions:<\/p>\n 1. Cook the soba noodles according to package instructions until al dente. Drain and rinse with cold water. Cooking Time:<\/strong> 10 minutes (excluding cooking time for soba noodles)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, salt, and sugar. Dashi Mixture:<\/strong><\/p>\n – Combine 1\/2 cup water and 1\/2 cup bonito flakes in a small bowl. Let steep for at least 30 minutes to allow flavors to meld.<\/p>\n Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized kabocha squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat the oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> Approximately 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bunch of fresh spinach (about 200g) Instructions:<\/strong><\/p>\n 1. Rinse the spinach and blanch it in boiling water for 30 seconds. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups dashi broth (see note) Instructions:<\/strong><\/p>\n 1. Combine dashi broth, soy sauce, sake, and grated ginger in a large pot. Bring to a simmer over medium heat. Cooking Time:<\/strong> Approximately 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Japanese short-grain rice Instructions:<\/strong><\/p>\n 1. Rinse the rice thoroughly and combine with water in a medium saucepan. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 whole chicken (3-4 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups dashi broth (see note) Instructions:<\/strong><\/p>\n 1. In a large pot or Dutch oven, combine dashi broth, pork belly, daikon radish, lotus root, and bok choy. Cooking Time:<\/strong> 30 minutes<\/p>\n Note: Dashi broth is a traditional Japanese cooking stock made from dried kelp (kombu) and dried bonito flakes. You can find dashi broth at most Asian grocery stores or online. Alternatively, you can make your own dashi broth by simmering kombu and bonito flakes in water for several hours.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 tablespoon dashi powder (or 2 cups homemade dashi stock) Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Discover the versatility of dashi, a traditional Japanese cooking stock, with these 18 flavorful recipes for every occasion. From classic miso soup and steamed egg custard to grilled fish and savory noodle soups, dashi adds depth and umami flavor to a variety of dishes. Learn how to make your own dashi from scratch or use store-bought options to elevate your cooking. Whether you’re looking for comforting winter stews or refreshing summer salads, these recipes showcase the adaptability and richness of dashi in Japanese cuisine.<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 1\/4 cup white miso paste
\n– 1 block firm tofu, cut into bite-sized pieces
\n– 1 tablespoon soy sauce
\n– 1 teaspoon grated ginger
\n– Sesame seeds and chopped scallions for garnish (optional)<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Add tofu and cook for 3-4 minutes or until heated through.
\n4. Stir in soy sauce and grated ginger.
\n5. Taste and adjust seasoning as needed.
\n6. Ladle into bowls and garnish with sesame seeds and chopped scallions if desired.<\/p>\nDashi-Based Chawanmushi (Japanese Steamed Egg Custard)<\/h2>\n
\nA classic Japanese dessert, Chawanmushi is a steamed egg custard infused with the rich flavor of dashi broth. This recipe combines the two for a unique and delicious treat.<\/p>\n
\n– 1 cup Dashi powder (or homemade dashi broth)
\n– 4 large eggs
\n– 1\/2 cup milk
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon grated ginger (optional)<\/p>\n
\n2. In a large bowl, whisk together the eggs, milk, and salt until well combined.
\n3. Strain the hot dashi broth into the egg mixture, whisking continuously.
\n4. Pour the mixture into small cups or ramekins.
\n5. Steam the Chawanmushi over boiling water for 12-15 minutes, or until set.<\/p>\nClassic Dashi Stock for Ramen<\/h2>\n
\nA fundamental component of Japanese ramen, dashi stock is a savory broth made from traditional ingredients. This recipe yields a rich and flavorful base for your favorite ramen dishes.<\/p>\n
\n– 2 tablespoons Kombu seaweed (dried or fresh)
\n– 1 tablespoon Katsuobushi (dried bonito flakes)
\n– 1 onion, sliced
\n– 2 cloves garlic, minced<\/p>\n
\n2. Add Katsuobushi and continue to simmer for another 5 minutes.
\n3. Add sliced onion and minced garlic to the pot. Simmer for an additional 5 minutes or until the flavors have melded together.
\n4. Strain the dashi stock through a fine-mesh sieve into a clean pot, discarding solids.
\n5. Use immediately or store in the refrigerator for up to 3 days.<\/p>\nKombu and Bonito Dashi for Clear Soups<\/h2>\n
\nClear soups are a staple in many Japanese cuisines, and the right dashi (broth) is essential to elevate their flavors. This recipe for Kombu and Bonito Dashi uses two key ingredients \u2013 kombu seaweed and bonito flakes \u2013 to create a rich, umami-rich broth perfect for clear soups.<\/p>\n
\n– 2 pieces of kombu seaweed (about 1\/4 cup)
\n– 2 tablespoons bonito flakes
\n– Optional: 1 tablespoon soy sauce (for added depth)<\/p>\n
\n2. Drain and cut the kombu into smaller pieces if needed.
\n3. In a large pot, combine the soaked kombu, bonito flakes, and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 10-15 minutes or until the broth has reduced slightly.
\n4. Strain the dashi through a fine-mesh sieve into a clean pot, discarding the solids.
\n5. If desired, add soy sauce to taste and stir well.
\n6. Use immediately or store in an airtight container in the refrigerator for up to 3 days.<\/p>\nDashi-Infused Udon Noodle Soup<\/h2>\n
\nThis comforting soup is a staple of Japanese cuisine, featuring springy udon noodles and a rich dashi broth. Perfect for a cozy night in or a quick pick-me-up.<\/p>\n
\n– 2 cups dashi broth (see note)
\n– 1\/4 cup sliced green onions
\n– 1\/4 cup sliced shiitake mushrooms
\n– 1 tablespoon soy sauce
\n– Salt and pepper to taste<\/p>\n
\n2. In a large pot, combine dashi broth, green onions, and shiitake mushrooms. Bring to a simmer over medium heat.
\n3. Add cooked udon noodles to the pot and stir gently to combine.
\n4. Season with soy sauce, salt, and pepper to taste.
\n5. Serve hot and enjoy!<\/p>\nSavory Dashi Tamagoyaki (Japanese Rolled Omelette)<\/h2>\n
\nA classic Japanese dish that is easy to make and packed with flavor. This savory rolled omelette, also known as tamagoyaki, is a popular side dish or snack in Japan.<\/p>\n
\n– 1\/4 cup dashi broth (or substitute with chicken or vegetable stock)
\n– 1 tablespoon soy sauce
\n– 1 teaspoon mirin (sweet Japanese cooking sake)
\n– 1\/4 teaspoon grated daikon (Japanese white radish)
\n– Salt and pepper to taste
\n– Sesame oil and chopped green onions for garnish (optional)<\/p>\n
\n2. Heat a non-stick skillet or tamagoyaki pan over medium heat.
\n3. Pour in the egg mixture and cook for about 30 seconds, until the edges start to set.
\n4. Use a spatula to gently lift and fold the edges of the omelette towards the center.
\n5. Continue cooking and folding the omelette for another 2-3 minutes, or until it is almost fully cooked.
\n6. Remove from heat and let cool slightly.
\n7. Slice into bite-sized pieces and garnish with sesame oil and chopped green onions if desired.<\/p>\nDashi-Marinated Grilled Fish<\/h2>\n
\nThis Japanese-inspired recipe elevates grilled fish with a savory dashi marinade, perfect for a quick and flavorful meal. With only a few ingredients, you’ll be enjoying a deliciously moist and aromatic dish in no time.<\/p>\n
\n– 1 cup dashi broth (homemade or store-bought)
\n– 2 tablespoons soy sauce
\n– 2 tablespoons sake or dry white wine
\n– 2 cloves garlic, minced
\n– 1 tablespoon grated ginger
\n– 1 teaspoon sesame oil<\/p>\n
\n2. Add the fish fillets to the marinade, making sure they are coated evenly.
\n3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
\n4. Preheat grill to medium-high heat. Remove fish from marinade, allowing excess to drip off.
\n5. Brush both sides of the fish with sesame oil.
\n6. Grill for 4-6 minutes per side, or until cooked through.
\n7. Serve immediately and enjoy!<\/p>\nVegetable Tempura with Dashi Dipping Sauce<\/h2>\n
\nExperience the crispy delight of Japanese-style tempura, paired with a savory dashi dipping sauce. This recipe is perfect for a quick and flavorful snack or appetizer.<\/p>\n
\n– 1\/2 cup cornstarch
\n– 1\/2 cup ice-cold soda water
\n– Vegetable oil for frying
\n– Assorted vegetables (such as carrots, zucchini, bell peppers, mushrooms)
\n– Dashi dipping sauce ingredients:
\n\t+ 2 cups water
\n\t+ 1\/4 cup dried kelp (kombu)
\n\t+ 1\/4 cup dried bonito flakes (katsuobushi)<\/p>\n
\n2. Gradually add soda water to create a thick batter.
\n3. Dip vegetables into the batter, allowing excess to drip off.
\n4. Fry battered vegetables in hot oil (350\u00b0F) for 2-3 minutes or until golden brown.
\n5. Drain tempura on paper towels.
\n6. To make dashi dipping sauce, combine water and kombu in a pot. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the liquid and discard solids. Add katsuobushi and stir to dissolve.
\n7. Serve tempura with warm dashi dipping sauce.<\/p>\nDashi-Braised Shiitake Mushrooms<\/h2>\n
\nA classic Japanese cooking technique, dashi-braising brings out the rich, earthy flavor of shiitake mushrooms. This simple recipe is perfect for a quick weeknight dinner or as an accompaniment to your favorite Japanese dishes.<\/p>\n
\n– 2 cups dashi broth (see note)
\n– 2 tbsp soy sauce
\n– 2 tbsp sake (optional)
\n– 1 tsp sugar
\n– 1 tsp grated ginger
\n– Sesame seeds and chopped scallions for garnish<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Add the sliced mushrooms and cook, covered, for 15-20 minutes or until they’re tender and caramelized.
\n4. Serve hot, garnished with sesame seeds and chopped scallions.<\/p>\nCold Soba Noodles with Dashi Tsuyu<\/h2>\n
\nPerfect for hot summer days, this Japanese-inspired dish is a light and revitalizing meal that combines the subtle flavor of dashi tsuyu with the chewy texture of cold soba noodles.<\/p>\n
\n– 2 cups dashi tsuyu (Japanese cooking stock)
\n– 1\/4 cup sliced green onions
\n– 1\/4 cup diced cucumber
\n– 1\/4 cup diced carrot
\n– Sesame seeds and pickled ginger for garnish (optional)<\/p>\n
\n2. In a large bowl, combine the cooked soba noodles, dashi tsuyu, green onions, cucumber, and carrot.
\n3. Toss everything together until the noodles are well coated with the flavorful dashi tsuyu mixture.
\n4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
\n5. Just before serving, garnish with sesame seeds and pickled ginger if desired.<\/p>\nDashi-Enhanced Okonomiyaki (Japanese Pancake)<\/h2>\n
\nOkonomiyaki is a beloved Japanese street food that typically relies on Worcestershire sauce for flavor. This recipe takes it to the next level by incorporating dashi, a traditional Japanese cooking stock, to add depth and umami.<\/p>\n
\n– 1\/2 cup water
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon sugar
\n– 1\/2 cup bonito flakes (for dashi)
\n– 1\/2 cup grated cabbage
\n– 1\/2 cup diced pork or chicken
\n– 1 tablespoon soy sauce
\n– 1 tablespoon Worcestershire sauce
\n– Sesame seeds and okonomiyaki sauce for serving (optional)<\/p>\n
\n2. Add dashi mixture (see below) and mix until smooth.
\n3. Add grated cabbage, diced meat, soy sauce, and Worcestershire sauce; mix well.
\n4. Heat a non-stick pan or okonomiyaki griddle over medium heat.
\n5. Pour in batter and cook for 4-5 minutes on the first side, then flip and cook for another 3-4 minutes.
\n6. Serve with sesame seeds and okonomiyaki sauce (if desired).<\/p>\nSimmered Kabocha Squash in Dashi Broth<\/h2>\n
\nThis traditional Japanese recipe brings out the natural sweetness of kabocha squash by simmering it in a rich and savory dashi broth. The result is a comforting and flavorful side dish perfect for any occasion.<\/p>\n
\n– 4 cups dashi broth (see note)
\n– 2 tablespoons soy sauce
\n– 1 tablespoon sake (optional)
\n– 1 tablespoon mirin
\n– 1\/4 cup water<\/p>\n
\n2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
\n3. Place the squash on a baking sheet, cut side up, and roast for 30 minutes or until tender.
\n4. In a large pot, combine dashi broth, soy sauce, sake (if using), mirin, and water.
\n5. Bring the mixture to a simmer over medium heat.
\n6. Add the roasted kabocha squash to the pot and simmer for an additional 20-25 minutes or until the squash is tender and the liquid has reduced slightly.
\n7. Serve warm, garnished with green onions and toasted sesame seeds if desired.<\/p>\nDashi-Seasoned Spinach Ohitashi<\/h2>\n
\nOhitashi is a traditional Japanese side dish made with blanched spinach and dashi, a classic broth. This simple recipe elevates the flavor of fresh spinach with the savory goodness of dashi.<\/p>\n
\n– 2 cups of dashi broth (see note)
\n– 1 tablespoon of soy sauce
\n– 1 teaspoon of sake or dry white wine (optional)<\/p>\n
\n2. Shock the spinach in an ice bath to stop the cooking process.
\n3. Drain the spinach and squeeze out excess water.
\n4. In a large bowl, combine the cooled spinach, dashi broth, soy sauce, and sake (if using).
\n5. Toss gently to coat the spinach evenly with the dashi mixture.
\n6. Serve immediately or store in the refrigerator for up to 3 days.<\/p>\nSeafood Hot Pot with Dashi Base<\/h2>\n
\nThis Japanese-inspired hot pot recipe combines the rich flavors of dashi broth with a medley of succulent seafood, perfect for a cozy dinner party.<\/p>\n
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sake (Japanese rice wine)
\n– 1 teaspoon grated ginger
\n– 1\/4 cup sliced carrots
\n– 1\/4 cup sliced mushrooms
\n– 1\/2 pound shrimp, peeled and deveined
\n– 1\/2 pound scallops, rinsed and patted dry
\n– 1\/2 pound mussels, scrubbed and debearded
\n– Salt and pepper to taste
\n– Optional: noodles or rice for serving<\/p>\n
\n2. Add carrots and mushrooms; cook until tender, about 3-4 minutes.
\n3. Add shrimp, scallops, and mussels; cook until seafood is cooked through, about 5-6 minutes.
\n4. Season with salt and pepper to taste.
\n5. Serve hot pot immediately, offering optional noodles or rice on the side.<\/p>\nDashi-Flavored Takikomi Gohan (Mixed Rice)<\/h2>\n
\nExperience the harmony of Japanese flavors with this simple and aromatic mixed rice recipe, infused with the rich umami taste of dashi broth.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons dashi broth powder (or homemade dashi broth)
\n– 1 tablespoon soy sauce
\n– 1 teaspoon sake or mirin (sweet Japanese cooking wine)
\n– 1\/4 cup diced vegetables (e.g., carrots, peas, corn)
\n– Sesame seeds and chopped scallions for garnish (optional)<\/p>\n
\n2. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
\n3. Simmer for 15-20 minutes or until water is absorbed and rice is cooked.
\n4. In a small bowl, whisk together dashi broth powder (or homemade dashi broth), soy sauce, and sake\/mirin.
\n5. Once the rice is cooked, stir in the dashi-flavored mixture and diced vegetables.
\n6. Cook for an additional 2-3 minutes to combine flavors and heat through.
\n7. Serve hot, garnished with sesame seeds and chopped scallions if desired.<\/p>\nDashi-Poached Chicken with Ginger<\/h2>\n
\nThis recipe combines the rich flavors of dashi broth with the warmth of ginger to create a tender and aromatic poached chicken dish. Perfect for a light yet satisfying meal or as a flavorful addition to your favorite stir-fry.<\/p>\n
\n– 2 cups dashi broth (see note)
\n– 2 inches fresh ginger, sliced
\n– 2 tablespoons soy sauce
\n– 2 tablespoons sake (or dry white wine)
\n– 1 tablespoon sugar<\/p>\n
\n2. In a large pot, combine dashi broth, sliced ginger, soy sauce, sake, and sugar.
\n3. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
\n4. Add the chicken to the pot, making sure it’s fully submerged in the liquid.
\n5. Cover the pot and transfer it to the preheated oven.
\n6. Poach the chicken for 25-30 minutes or until cooked through.
\n7. Remove from oven and let cool before serving.<\/p>\nDashi-Based Oden (Japanese Winter Stew)<\/h2>\n
\nWarm up with this comforting and flavorful Japanese stew perfect for cold winter nights.<\/p>\n
\n– 1\/2 cup sliced pork belly or shoulder
\n– 1\/4 cup sliced daikon radish
\n– 1\/4 cup sliced lotus root
\n– 1\/4 cup sliced bok choy or other Chinese greens
\n– 1\/4 cup firm tofu, cut into bite-sized pieces
\n– 2 tablespoons soy sauce
\n– 2 tablespoons sake (Japanese rice wine)
\n– 1 tablespoon mirin (sweet Japanese cooking sake)
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a simmer over medium heat.
\n3. Add tofu, soy sauce, sake, and mirin. Stir gently to combine.
\n4. Reduce heat to low and let stew cook for 30 minutes or until ingredients are tender.
\n5. Season with salt and pepper to taste.
\n6. Serve hot, garnished with sliced green onions if desired.<\/p>\nDashi-Infused Japanese Curry<\/h2>\n
\nThis recipe adds an umami depth to traditional Japanese curry by incorporating dashi, a traditional Japanese cooking stock. The result is a rich and flavorful sauce that complements the sweetness of the carrots and potatoes.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup Japanese curry roux
\n– 2 cups water
\n– 1\/2 cup grated carrot
\n– 1\/2 cup diced potato
\n– Salt and pepper to taste
\n– Optional: chopped green onions and sesame seeds for garnish<\/p>\n
\n2. Add onion and garlic, cook until softened (3-4 minutes).
\n3. Add curry roux and dashi powder (or stock), whisking to combine.
\n4. Gradually add water, whisking continuously.
\n5. Bring mixture to a boil, then reduce heat and simmer for 10-15 minutes or until sauce has thickened.
\n6. Stir in grated carrot and diced potato. Simmer for an additional 5 minutes or until vegetables are tender.
\n7. Season with salt and pepper to taste.<\/p>\nSummary<\/h2>\n