Directions

1. Slice and prepare your raw vegetables, setting them aside for easy access.
2. In a pot, combine the broth ingredients and bring to a boil. Once boiling, remove from heat and set aside.
3. In a separate pan, caramelize the green onions until fragrant, then begin adding the remaining ingredients, starting with those that take longer to cook. Once everything is added, pour the prepared broth mixture back into the pot and bring it all to a boil.
4. When the soup is piping hot and boiling, garnish with fresh green onions and a sprinkle of togarashi for a flavorful finish.