Vegan Pot Au Feu with Japanese Natural Umami Seasoning
A cozy French-style vegetable soup made entirely from plants. Dried daikon soaking water forms the broth base, and homemade onion koji adds deep, savory umami — no bouillon, no stock cubes needed.
Equipment
- pressure cooker
- Mixing bowl
- colander
- ladle
- Knife and cutting board
- measuring cup
Ingredients
Broth Base
- 25 g dried daikon
- 700 ml water
Vegetables
- 300 g small onions about 6 small
- 125 g potatoes 1 large
- 125 g carrots 1 medium
- snap peas optional
- 1–2 bay leaf
Seasoning
- 2 tablespoon onion koji
- salt to taste
- ground pepper to taste
Instructions
Prepare the Broth
- Rinse the dried daikon quickly, then soak in 700ml of water for 15–30 minutes.25 g dried daikon, 700 ml water
- Scoop out the daikon and squeeze firmly by hand.
- Set the soaking liquid aside — this is your broth.
The rehydrated daikon can be saved for salads, pickles, or simmered dishes.
Prepare the Vegetables
- Halve the potatoes and carrots. Peel or leave the skin on — your choice.125 g potatoes, 125 g carrots
- For the new onions, trim the root ends, remove the outer skin, and leave them whole.300 g small onions
- If using snap peas, blanch in salted boiling water for about 1 minute. Remove them while still bright green to keep their color and texture.snap peas
Pressure Cook & Season
- Add the vegetables, daikon broth, and bay leaf to the pressure cooker. Cook at low pressure for 1.5–2 minutes.1–2 bay leaf
- Once the pressure has released, open the lid and stir in the onion koji. Taste and adjust with salt and pepper.
- Let the soup cool down, then reheat before serving. Serve in bowls and top with snap peas.
If using high pressure, reduce the time to avoid overcooking.