Japanese Borscht

Ingredients (4 servings)

Potato 2
Carrot 1/2
Boiled eggs 2
Hot dogs 8
Onion 1
Broccoli 1/2
Zucchini 1
Asparagus 4
Young corn 4
Red bell pepper 1
Cherry tomatoes 4
Water 800 ml
Tomato juice 200 ml
S&B Japanese Seasoning & Soup Mix (Oden no Moto) 1 sachet (20 g)


  1. Cut potatoes in half. Cut carrot lengthways into quarters, then into 4cm lengths. Cut onion into wedges, and divide broccoli into florets. Slice zucchini into rounds, cut each asparagus into 3, and cut red pepper into 8.
  2. Put S&B Japanese Seasoning & Soup Mix, tomato juice and water into a saucepan and stir until the Mix is dissolved. Add potatoes, carrots and boiled eggs and simmer until ingredients are cooked and absorb soup flavor.
  3. Add hot dogs and simmer for a further 15 minutes.
  4. Add onion, broccoli, zucchini, asparagus, young corn, red pepper and cherry tomatoes, and simmer for 2 to 3 minutes.