Ingredients with Measurements:
- 1/2 cup dried shiitake mushrooms
- 1/2 cup dried wakame seaweed
- 1/2 cup sliced lotus root
- 1/2 cup sliced carrot
- 1/2 cup sliced burdock root
- 1/2 cup sliced daikon radish
- 1/2 cup sliced onion
- 1/2 cup sliced leek
- 1/2 cup sliced konnyaku
- 1/2 cup sliced tofu
- 8 cups water
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1 tablespoon 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 until soft.
2. In a large pot, bring 8 cups of water to a boil.
3. Add the sliced lotus root, carrot, burdock root, daikon radish, onion, and leek to the pot.
4. Add the soaked shiitake mushrooms and wakame seaweed to the pot.
5. Add the soy sauce, sake, and mirin to the pot.
6. Simmer for 20 minutes or until the vegetables are tender.
7. Add the sliced konnyaku and tofu to the pot.
8. Season with salt and pepper to taste.
9. Simmer for another 5 minutes.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 120
Fat: 2g
Carbohydrates: 22g
Protein: 6g
Fiber: 5g
Substitutions for ingredients:
- Any type of mushroom can be used instead of shiitake mushrooms.
- Any type of seaweed can be used instead of wakame seaweed.
- Any type of root vegetables can be used instead of lotus root, burdock root, and daikon radish.
- Any type of onion can be used instead of regular onion.
- Any type of tofu can be used instead of regular tofu.
Variations:
- Add sliced chicken or pork for a meaty version.
- Add miso paste for a more savory flavor.
- Add udon noodles for a heartier meal.
Tips and tricks:
- Soak the dried shiitake mushrooms and wakame seaweed in water for at least 30 minutes before using.
- Slice the vegetables thinly and evenly 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 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
- Shichimi togarashi (Japanese seven spice)
Pairings:
- Steamed rice
- Pickled vegetables
Suggested side dishes:
- Edamame
- Gyoza (Japanese dumplings)
Troubleshooting advice:
- If the soup is too salty, add more water and adjust the seasoning.
- If the vegetables are not cooked enough, simmer for a few more minutes.
Food safety advice:
- Make sure to wash all the vegetables thoroughly before using.
- Use clean utensils and cookware.
Food history:
Kenchin-jiru is a traditional Japanese vegetable soup that originated in Buddhist temples. It is a vegetarian dish that is made with a variety of root vegetables and mushrooms.
Flavor profiles:
Kenchin-jiru has a mild and savory flavor with a hint of sweetness from the mirin.
Serving suggestions:
Serve the soup as a main dish for a light and healthy meal.
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Region: Japanese