Winter Japanese Leek Stew

1. 1

   Make the soup.

2. 2

   Roughly chop the green parts of the Japanese leek into 2-3 cm long pieces, and slice the garlic.

3. 3

   Add 4 cups of water, leek and garlic to the pot and simmer until fragrant.

4. 4

   Strain the soup through a sieve.

5. 5

   Cut the potatoes and carrots into bite sizes.

6. 6

   The larger the potatoes are cut, the better tasting they will be.

7. 7

   Cut the white part of the Japanese leek into 3 cm pieces.

8. 8

   In a pot add the soup, potatoes and carrots and simmer until the vegetables are tender.

9. 9

   Add miso and the white part of the Japanese leek.

10. 10

    Taste and season with salt.

11. 11

    Turn off the heat.

12. 12

    Dissolve the cake flour with soy milk, and add to the pot from Step 4.

13. 13

    Turn the heat back on until the soup thickens.

14. 14

    Simmer over low heat for several minutes, making sure you don't bring it to a boil, and the stew is done.

15. 15

    Here it is served with tomato rice.

* Per serving · 4 servings · Values may vary.

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