Ingredients with Measurements:
- 1 piece of konbu (dried kelp), about 10 cm long
- 6 cups of water
- 1 medium-sized carrot, sliced
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced burdock root
- 1/2 cup of sliced lotus root
- 1/2 cup of sliced daikon radish
- 1/2 cup of sliced onion
- 1/2 cup of sliced cabbage
- 1/2 cup of sliced green onion
- 1/2 cup of sliced aburaage (thin fried tofu)
- 1/2 cup of sliced deep-fried tofu
- 1/2 cup of sliced yam cake
- 1/2 cup of sliced konnyaku (devil's tongue jelly)
- 1/2 cup of sliced enoki mushrooms
- 1/2 cup of sliced maitake mushrooms
- 1/2 cup of sliced shungiku (edible chrysanthemum)
- 1/2 cup of sliced spinach
- 1/2 cup of sliced fu (wheat gluten)
- 1/4 cup of soy sauce
- 1/4 cup of sake
- 1 tablespoon of sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Cutting board
- Knife
Step-by-step instructions:
1. Soak the konbu in 6 cups of water for at least 30 minutes.
2. Bring the konbu and water to a boil over high heat.
3. Add the carrot, shiitake mushrooms, burdock root, lotus root, daikon radish, onion, and cabbage to the pot.
4. Reduce the heat to medium and simmer for about 10 minutes.
5. Add the green onion, aburaage, deep-fried tofu, yam cake, konnyaku, enoki mushrooms, maitake mushrooms, shungiku, spinach, and fu to the pot.
6. In a separate bowl, mix together the soy sauce, sake, sugar, salt, and pepper.
7. Pour the mixture into the pot and stir well.
8. Simmer for another 10 minutes or until the vegetables are tender.
9. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 3g
Carbohydrates: 25g
Protein: 8g
Sodium: 800mg
Substitutions for ingredients:
- If you can't find konbu, you can use other types of dried seaweed.
- You can substitute any of the vegetables with your favorite vegetables.
- If you don't have sake, you can use mirin or white wine.
Variations:
- You can add chicken, pork, or beef to the soup for a meaty version.
- You can add udon noodles or soba noodles to the soup for a heartier meal.
Tips and tricks:
- Soaking the konbu in water before cooking will help to release its flavor and nutrients.
- You can adjust the amount of soy sauce, sugar, salt, and pepper to your taste.
- You can add more water if the soup is too thick.
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 hot.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped green onion or cilantro.
Garnishes:
Chopped green onion, cilantro, or sesame seeds.
Pairings:
Kenchin Jiru goes well with steamed rice or crusty bread.
Suggested side dishes:
Miso soup, pickles, or steamed vegetables.
Troubleshooting advice:
- If the soup is too salty, add more water or vegetables to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
Make sure to wash all the vegetables thoroughly before slicing and cooking.
Food history:
Kenchin Jiru is a traditional Japanese soup that originated from Zen Buddhist temples. It is a vegetarian soup made with a variety of vegetables and tofu.
Flavor profiles:
Kenchin Jiru has a light and savory flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the soup as a main dish for a light and healthy meal.
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Region: Japanese