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

Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, slightly spicy rikyu-jiru, a shojin ryori soup with red miso. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this recipe, we must prepare a few ingredients. You can have 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:
  1. Get Root vegetables - 350 g combined:
  2. Take 1 small Carrot
  3. Make ready 1 Burdock root
  4. Prepare 150 grams Daikon radish
  5. Make ready Other additions:
  6. Get 1/2 Konnyaku
  7. Make ready 4 Shiitake mushrooms
  8. Take 100 grams Soy beans cooked in water (canned)
  9. Take 5 cm square x 2 pieces Kombu
  10. Make ready 1000 ml Water
  11. Make ready A. Flavoring ingredients:
  12. Prepare 1 tbsp White sesame seed paste
  13. Take 30 grams Miso (red miso)
  14. Prepare 1 tsp Soy sauce
  15. Prepare 1/3 tsp Doubanjiang
  16. Take To add later
  17. Prepare 1/2 Roughly chopped green onion
  18. Prepare 1 Finely shredded or grated ginger
Steps to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso:
  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.

So that’s going to wrap this up for this exceptional food slightly spicy rikyu-jiru, a shojin ryori soup with red miso recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!