Potato Carrot Soup In Japanese Bonito Broth

• 14 cups Water
• 1 cup Japanese Bonito Flakes
• 2 Tablespoons Soy Sauce
• 1 teaspoon Salt
• 2 whole Potatoes, Cut Into 1-inch Chunks
• 1 whole Onion, Diced
• 3 whole Carrots, Cut Into 1/2-inch Rounds
• 2 stalks Scallion Diced

1. In a large pot, add the water. Add bonito flakes. Cover and bring to high heat. Once water starts to boil, lower heat and simmer for 10 minutes so all of the flavor seeps into the broth.
2. After cooking broth for 10 minutes, broth should be a tan brown. Take a slotted spoon and scoop out all the cooked bonito flakes and throw away. Add soy sauce, salt, carrots, potatoes, and onion. Cover and increase heat to high. Bring to a boil, then reduce heat to medium and simmer for 15 minutes or until all vegetables are soft.
3. Ladle soup into bowls and garnish with diced scallions. Serve with rice.

water, soy sauce, salt, potatoes, onion, carrots, stalks scallion

Taken from tastykitchen.com/recipes/soups/potato-carrot-soup-in-japanese-bonito-broth/ (may not work)