Kenchin-style Vegetable Soup
Ingredients:
5 1/2 ounces (150g) burdock root
4 dried shiitake mushrooms
2 1/2 cups (600ml) water
1 block konnyaku, about 10 1/2 ounces (300g), cut into bite-size pieces
3 tablespoons sesame oil
10 1/2 ounces (300g) daikon radish, peeled and cut into bite-sized pieces
7 ounces (200g) carrots, peeled and cut into bite-sized pieces
3 1/2 ounces (100g) lotus root, peeled and cut into bite-sized pieces
2 tablespoons soy sauce, for preparation
2 1/2 cups (600ml) konbu stock (see below)
4 tablespoons sake
1 block firm tofu, about 14 ounces (400g)
4 tablespoons soy sauce, for the soup
3 1/2 ounces (100g) baby spinach or other leafy greens, cut into 2-inch (5cm) lengths
Serves 5-6
Preparation
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.
