For our #TNLTasteOfTheWorld series, Michelin Starred Chef Massimo Bottura shares the recipe of a Japanese-style soup inspired by Chef Takahiko Kondo, one of his closest kitchen mates for over 16 years now. Coming straight from his home kitchen, featuring his daughter Alexa, son Charlie, and wife Lara, this video is as much about the joys of a family cooking together — and spreading the cheer — as it is about the flavours brewing in the pot.
Japanese-Style Soup Ingredients:
Extra Virgin Olive Oil
Vegetable broth with sauteed (leftover) meat
Some meat of your choice
Keep a vegetable/meat broth ready beforehand. Bottura uses the broth of some vegetables and roasted meat. Saute garlic, leeks, carrots, fennel, celery, and ginger in olive oil, in a big pot. Put the pre-prepared broth on a low flame. Add a tea infuser comprising some lapsang souchong and elderflower to it. In another pot, boil black lentils. Once the vegetables in the big pot are lightly sauteed, add the boiled lentils and some broth to it and let it boil on low flame. Add raw broccoli and zucchini to the pot. Saute some shiitake mushrooms, preferably in sesame oil, and add to the pot. Saute some hijiki seaweed in another pan. When the vegetables in the pot are soft and ready, add more broth to have the consistency you’d prefer, the sauteed seaweed, two teaspoons of soya sauce, some Shiro miso, and some sous-vide or cooked meat to the soup. Put off the flame and let the soup cool down for half an hour. When you’re ready to serve, heat the soup on high flame and serve with grated ginger.