Kenchin Jiru (Print Version)
# Ingredients:
01 -
500ml water.
02 -
5g dried kelp (kombu).
03 -
10g dried shiitake mushrooms.
04 -
1 teaspoon toasted sesame oil.
05 -
75g carrot, quartered rounds.
06 -
250g daikon radish, quartered rounds.
07 -
100g burdock root (gobo), peeled and sliced.
08 -
150g konjac (konnyaku), chunked.
09 -
20g fried tofu pouch (aburaage), sliced.
10 -
50g shimeji mushrooms.
11 -
100g enoki mushrooms.
12 -
50g green onion, sliced diagonally.
13 -
2 tablespoons sake.
14 -
2 tablespoons mirin.
15 -
3 tablespoons soy sauce.
# Instructions:
01 -
Soak kombu and dried shiitake in water 30 minutes or overnight.
02 -
Remove and slice shiitake.
03 -
Heat dashi until bubbling, remove kombu.
04 -
Heat sesame oil in large pot.
05 -
Add all ingredients except green onion, stir-fry until vegetables soften.
06 -
Add dashi, simmer until root vegetables are tender.
07 -
Add sake, mirin, and soy sauce.
08 -
Simmer 2-3 minutes.
09 -
Add green onion, simmer 5 minutes more.
10 -
Taste and adjust seasonings.
# Notes:
01 -
A traditional Buddhist vegetable soup that's naturally vegan.
02 -
The dashi base can be made stronger by soaking ingredients overnight.
03 -
Leftovers keep 2-3 days in fridge.