Ingredients with Measurements:
- 1 large daikon, peeled and sliced into thin rounds
- 10 dried shiitake mushrooms, soaked in water until soft and sliced
- 1 onion, sliced
- 2 carrots, sliced
- 1/2 cup bamboo shoots, sliced
- 1/2 cup konnyaku noodles, sliced
- 1/2 cup aburaage (deep-fried tofu), sliced
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 8 cups water
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, sliced
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium heat. Add onion, carrot, and shiitake mushrooms. Cook until vegetables are tender, about 5 minutes.
2. Add daikon, bamboo shoots, konnyaku noodles, and aburaage. Stir to combine.
3. In a mixing bowl, whisk together soy sauce, sake, mirin, ginger, garlic, sesame oil, salt, and pepper. Pour mixture over vegetables.
4. Add 8 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add mixture to the pot and stir to combine. Simmer for an additional 5 minutes, or until soup has thickened.
6. Serve hot, garnished with sliced green onions.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking vegetables, low heat for simmering soup.
Serving size:
This recipe serves 6.
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 23g
Protein: 8g
Sodium: 1200mg
Fiber: 6g
Sugar: 10g
Substitutions for ingredients:
- Instead of daikon, you can use turnips or potatoes.
- Instead of shiitake mushrooms, you can use other types of mushrooms.
- Instead of aburaage, you can use tofu or tempeh.
Variations:
- Add other vegetables such as spinach, cabbage, or bean sprouts.
- Use vegetable broth instead of water for a richer flavor.
- Add cooked udon noodles or rice for a heartier meal.
Tips and tricks:
- Soak dried shiitake mushrooms in water for at least 30 minutes before slicing.
- Use a sharp knife to slice vegetables thinly for even cooking.
- Adjust seasoning to taste by adding more soy sauce, sake, or mirin.
- If soup is too thick, add more water to thin it out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or nori (dried seaweed).
Pairings:
Serve with steamed rice and pickled vegetables.
Suggested side dishes:
Miso soup, edamame, or gyoza (dumplings).
Troubleshooting advice:
- If soup is too thin, simmer for a few more minutes to reduce liquid.
- If soup is too salty, add more water to dilute the seasoning.
- If vegetables are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Wash vegetables thoroughly before slicing and cooking.
- Make sure soup reaches a temperature of at least 165°F (74°C) before serving.
Food history:
Kenchin jiru is a traditional Japanese soup made with vegetables and tofu. It originated from the Kencho-ji temple in Kamakura, Japan, where it was served to monks as a vegetarian meal.
Flavor profiles:
Savory, umami, slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Japanese