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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, slightly spicy rikyu-jiru, a shojin ryori soup with red miso. One of my favorites food recipes. This time, I am going to make it a bit tasty. 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 foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso is something which I’ve loved my whole life.

To begin with this recipe, we have to 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. Prepare 1 Burdock root
  4. Make ready 150 grams Daikon radish
  5. Prepare Other additions:
  6. Prepare 1/2 Konnyaku
  7. Get 4 Shiitake mushrooms
  8. Prepare 100 grams Soy beans cooked in water (canned)
  9. Take 5 cm square x 2 pieces Kombu
  10. Take 1000 ml Water
  11. Make ready A. Flavoring ingredients:
  12. Make ready 1 tbsp White sesame seed paste
  13. Make ready 30 grams Miso (red miso)
  14. Prepare 1 tsp Soy sauce
  15. Get 1/3 tsp Doubanjiang
  16. Take To add later
  17. Prepare 1/2 Roughly chopped green onion
  18. Make ready 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 special food slightly spicy rikyu-jiru, a shojin ryori soup with red miso recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!