Ingredients with Measurements:
- 1/2 cup of dried shiitake mushrooms
- 1/2 cup of dried wakame seaweed
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced carrots
- 1/2 cup of sliced burdock root
- 1/2 cup of sliced onions
- 1/2 cup of sliced leeks
- 1/2 cup of sliced daikon radish
- 1/2 cup of sliced potatoes
- 1/2 cup of sliced konnyaku
- 1/2 cup of sliced tofu
- 8 cups of water
- 1 tablespoon of soy sauce
- 1 tablespoon of sake
- 1 tablespoon of mirin
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Soak the dried shiitake mushrooms and wakame seaweed in water for 10 minutes.
2. In a large pot, add 8 cups of water and bring to a boil.
3. Add the sliced bamboo shoots, carrots, burdock root, onions, leeks, daikon radish, and potatoes to the pot.
4. Drain the soaked shiitake mushrooms and wakame seaweed and add them to the pot.
5. Add the konnyaku and tofu to the pot.
6. Add 1 tablespoon of soy sauce, 1 tablespoon of sake, and 1 tablespoon of mirin to the pot.
7. Season with salt and pepper to taste.
8. Simmer for 20-30 minutes until the vegetables are tender.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 150
Total fat: 2g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 500mg
Total carbohydrates: 30g
Dietary fiber: 7g
Sugar: 8g
Protein: 6g
Substitutions for ingredients:
- Shiitake mushrooms can be substituted with other types of mushrooms.
- Wakame seaweed can be substituted with other types of seaweed.
- Bamboo shoots can be substituted with canned bamboo shoots.
- Burdock root can be substituted with parsnips.
- Konnyaku can be substituted with shirataki noodles.
Variations:
- Add chicken or pork for a meatier version.
- Add udon noodles for a heartier version.
- Add miso paste for a richer flavor.
Tips and tricks:
- Soak the dried shiitake mushrooms and wakame seaweed in water before adding them to the pot.
- Cut the vegetables into similar sizes for even cooking.
- Adjust the seasoning to your taste.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat until heated through.
Presentation ideas:
Serve the Kenchin-jiru with Bamboo Shoots in individual bowls and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve the Kenchin-jiru with Bamboo Shoots with steamed rice and pickled vegetables.
Suggested side dishes:
Pickled vegetables
Troubleshooting advice:
- If the soup is too watery, simmer for a longer time to reduce the liquid.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
Make sure to wash and clean all the vegetables before slicing and adding them to the pot.
Food history:
Kenchin-jiru is a traditional Japanese soup that originated from the Kencho-ji temple in Kamakura during the 13th century. It was originally a vegetarian soup made with root vegetables and tofu.
Flavor profiles:
The Kenchin-jiru with Bamboo Shoots has a savory and slightly sweet flavor with a hint of umami from the shiitake mushrooms and wakame seaweed.
Serving suggestions:
Serve the Kenchin-jiru with Bamboo Shoots as a light and healthy meal.
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Region: Japanese