Ingredients with Measurements:
- 1 burdock root (about 8 inches long)
- 2 carrots
- 1 onion
- 1/2 cup of shiitake mushrooms
- 1/2 cup of konnyaku noodles
- 1/2 cup of tofu
- 1/2 cup of sliced green onions
- 1/4 cup of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sake
- 1 tablespoon of vegetable oil
- 6 cups of water
Special Equipment Needed:
- Cutting board
- Knife
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Peel and slice the burdock root into thin pieces. Peel and slice the carrots into thin pieces. Slice the onion and shiitake mushrooms.
2. Heat the vegetable oil in a large pot over medium heat. Add the sliced burdock root, carrots, onion, and shiitake mushrooms. Cook for 5 minutes, stirring occasionally.
3. Add 6 cups of water, soy sauce, sugar, and sake to the pot. Bring to a boil and then reduce the heat to low. Cover and simmer for 20 minutes.
4. Add the konnyaku noodles and tofu to the pot. Simmer for an additional 5 minutes.
5. Garnish with sliced green onions and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the vegetables
- Low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 18g
- Protein: 5g
Substitutions for ingredients:
- Instead of burdock root, you can use daikon radish or turnip.
- Instead of shiitake mushrooms, you can use other types of mushrooms such as button mushrooms or oyster mushrooms.
- Instead of konnyaku noodles, you can use udon noodles or soba noodles.
Variations:
- Add other vegetables such as cabbage, spinach, or bean sprouts.
- Add protein such as chicken, beef, or shrimp.
- Add spices such as ginger or garlic.
Tips and Tricks:
- Soak the burdock root in water for 10 minutes before slicing to remove any dirt or impurities.
- Use a wooden spoon to stir the soup to prevent the vegetables from breaking apart.
- Adjust the amount of soy sauce and sugar to your taste.
Storage Instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls and garnish with sliced green onions.
Garnishes:
- Sliced green onions
Pairings:
- Serve with steamed rice or a side salad.
Suggested Side Dishes:
- Steamed rice
- Side salad with ginger dressing
Troubleshooting Advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food Safety Advice:
- Wash all vegetables thoroughly before using.
- Make sure the soup reaches a temperature of at least 165°F to ensure it is safe to eat.
Food History:
- Kenchin Jiru is a traditional Japanese soup that originated in the Zen Buddhist temples. It is a vegetarian soup made with root vegetables and tofu.
Flavor Profiles:
- Savory, umami, slightly sweet
Serving Suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Japanese