White Christmas Jerusalem artichoke soup | HIROKO JONES

White Christmas Jerusalem artichoke soup


Simple and beautiful with all the goodies in it!



Serves: 4

Jerusalem artichoke soup

  • 400g of jerusalem artichoke
  • 200g of onion
  • 100g of leek
  • 650ml of water   ★I don’t use any stock as it has plenty of natural flavor. You could add vegetable stock if you prefer.
  • 50ml of Japanese rice wine
  • 350ml of soy milk
  • 200  to 250ml of soy cream
  • 1 tea spoon of sea salt
  • sea salt and white pepper for seasoning
  • rapeseed oil for frying (2 to 3 table spoon)
  • goji berries for garnish
  • chives for garnish

Rice flour spinach pancake

  • 150g of white rice flour
  • 10g of baking powder
  • pinch of salt
  • 250ml of Soy milk
  • 1 and 1/2 table spoon of lemon juice
  • 1 table spoon of rapeseed oil
  • 1 table spoon of maple syrup
  • rapeseed oil for frying


  • large sauce pan
  • non-stick frying pan
  • blender
  • sieve
  • mixing bowl
  • whisk


  • Wash Jerusalem artichoke. Peel and slice them .   ★It is the best to cook them as soon as they have been sliced as they get discolored – try not to soak in water . Their good nutrients are water soluble.
  • Slice the onion and leek thinly.    ★It is opposite to Jerusalem artichoke. Onion is actually good to expose to air for 10 to 20 minuets before you cook to maintain their nutrients.
  • Soak goji berries in water (half an hour).    ★Pat with kitchen paper before you garnish.
  • Chop chives finely.    ★Pat with kitchen paper before you garnish.


  • Mix soy milk and spinach with blender and sieve.



Jerusalem articoke soup


  1. Heat the rapeseed oil in a frying pan and fry one side of sliced Jerusalem artichoke with medium to law heat. They get bit sticky while you are cooking. Add some more oil if it needs. Fry other side of Jerusalem artichoke. Try not to barn for the nice finish of soup.  ★ Frying Jerusalem artichoke will give some nutty and sweet flavor for your soup.                                                                                                                                                                                                                                                                                           
  2. Heat the rapeseed oil in a large saucepan. Sauté the leek first until they get soft and add onion. Sauté  them until both get transparent. Add  cooked Jerusalem artichoke, water and Japanese rice wine. Increase the heat to bring to a boil, then reduce the heat and simmer for 15 to 20 minutes.                                                                                                                                                                
  3. Purée the soup well and sieve it.
  4. Return the puréed and sieved soup base to pan and add 350 ml of soy milk and warm up to just before boiling.
  5. Taste the soup. Add salt and pepper if you like.
  6. Add 200ml of soy cream just before serving – just warm them up, not to boil.
  7. Garnish with a sprinkle of chive.
  8. Garnish goji berries on top of chives.
  9. Serve with rice flour spinach pancake.



Rice flour spinach pancake

  1. Mix rice flour, baking powder and salt using whisk.
  2. Mix soy milk, lemon juice, rapeseed oil and maple syrup using whisk.
  3. Mix 1 and 2 quickly until they become smooth.   ★Add more soy milk if they are not smooth enough – I prefer batter is little bit runny, which seems to provide the moist and  not powdery finish.
  4. Heat the rapeseed oil over a medium heat in a frying pan and reduce to low heat.  Pour the batter -10 cm diameter each. Cook slowly until one side becomes crispy.   ★Using a jug is much easier to pour the batter into the pan than to spoon it.
  5. Turn over the pancake and put the rid on a flying pan.  Cook them until they get crispy.

How to serve

Pick some herbs from your garden and decorate the plate and serve!

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