Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, slightly spicy rikyu-jiru, a shojin ryori soup with red miso. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook slightly spicy rikyu-jiru, a shojin ryori soup with red miso using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso:
- Prepare Root vegetables - 350 g combined:
- Make ready 1 small Carrot
- Prepare 1 Burdock root
- Prepare 150 grams Daikon radish
- Prepare Other additions:
- Prepare 1/2 Konnyaku
- Take 4 Shiitake mushrooms
- Make ready 100 grams Soy beans cooked in water (canned)
- Prepare 5 cm square x 2 pieces Kombu
- Take 1000 ml Water
- Make ready A. Flavoring ingredients:
- Make ready 1 tbsp White sesame seed paste
- Take 30 grams Miso (red miso)
- Make ready 1 tsp Soy sauce
- Get 1/3 tsp Doubanjiang
- Prepare To add later
- Make ready 1/2 Roughly chopped green onion
- Make ready 1 Finely shredded or grated ginger
Instructions to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso:
- Bash the konnyaku on a cutting board to flatten it and make it easier for flavors to penetrate it. Rip it up with your hands into bite sized pieces. Slice the shiitake mushrooms thinly.
- Cut the root vegetables into about 1 cm cubes, and rinse under water. The burdock root should be cut up roughly. The daikon radish pieces should be a bit bigger than the carrot pieces.
- Put the konnyaku into boiling water, boil briefly and take out. Put in the cut up vegetables and boil for about 2 minutes. Drain, refresh in cold water and drain again.
- Put the water, konbu seaweed, and parboiled konnyaku and root vegetables into a pan and start cooking. Simmer until the vegetables are cooked (about 20 minutes - the daikon radish should turn transparent), then add the cooked soy beans and green onion.
- Add the A. flavoring ingredients while dissolving them with the soup. Ladle into serving bowls, top with ginger and enjoy.
- This is the red miso I used. It has dashi in it, and is very refined and delicious. I recommend it!
- You can use satoimo (taro root) instead of the soy beans. In which case, parboil them along with the other root vegetables in step 4.
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