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We hope you got insight from reading it, now let’s go back to slightly spicy rikyu-jiru, a shojin ryori soup with red miso recipe. To cook slightly spicy rikyu-jiru, a shojin ryori soup with red miso you need 18 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso:
- Get Root vegetables - 350 g combined:
- Prepare 1 small Carrot
- You need 1 Burdock root
- Prepare 150 grams Daikon radish
- Get Other additions:
- Get 1/2 Konnyaku
- Use 4 Shiitake mushrooms
- Provide 100 grams Soy beans cooked in water (canned)
- Get 5 cm square x 2 pieces Kombu
- You need 1000 ml Water
- Get A. Flavoring ingredients:
- Use 1 tbsp White sesame seed paste
- Use 30 grams Miso (red miso)
- Get 1 tsp Soy sauce
- Provide 1/3 tsp Doubanjiang
- Get To add later
- Take 1/2 Roughly chopped green onion
- Use 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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