Recipe of Appetizing Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso

Hey everyone, I hope you are having an amazing day. Today I will show you how to prepare a special dish, Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso Recipe.

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 that.

Ingredients of Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso

1. Take of Root vegetables - 350 g combined:.
2. Prepare 1 small of Carrot.
3. Make ready 1 of Burdock root.
4. You need 150 grams of Daikon radish.
5. Take of Other additions:.
6. Make ready 1/2 of Konnyaku.
7. It’s 4 of Shiitake mushrooms.
8. You need 100 grams of Soy beans cooked in water (canned).
9. It’s 5 of cm square x 2 pieces Kombu.
10. You need 1000 ml of Water.
11. Make ready of A. Flavoring ingredients:.
12. Take 1 tbsp of White sesame seed paste.
13. Prepare 30 grams of Miso (red miso).
14. Make ready 1 tsp of Soy sauce.
15. Make ready 1/3 tsp of Doubanjiang.
16. Make ready of To add later.
17. Prepare 1/2 of Roughly chopped green onion.
18. Make ready 1 of Finely shredded or grated ginger.

Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso step by step

1. 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..
2. 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..
3. 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..
4. 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..
5. Add the A. flavoring ingredients while dissolving them with the soup. Ladle into serving bowls, top with ginger and enjoy..
6. This is the red miso I used. It has dashi in it, and is very refined and delicious. I recommend it!.
7. 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..