JAPANESE-STYLE VEGETABLE SOUP
1 14-½-oz. can chicken broth
1 can water
1 white turnip, cut into 1/2-inch cubes
1 carrot, cut into ½-inch cubes
1 white potato, cut into ½-inch cubes
2 cloves garlic, minced
2 Tbsp shoyu
1 Tbsp. wine or sake (rice wine)
½ tsp. Dashi-no-Moto
¼ tsp. pepper
Combine all the ingredients in a medium-size pot and bring to a boil. Reduce heat to low and simmer until vegetables are tender.
NOTE: Any combination of vegetables up to 2 cups may be substituted.
