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 Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, slightly spicy rikyu-jiru, a shojin ryori soup with red miso. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we must prepare a few ingredients. 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 it.

The ingredients needed to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso:
  1. Take Root vegetables - 350 g combined:
  2. Make ready Carrot
  3. Take Burdock root
  4. Make ready Daikon radish
  5. Take Other additions:
  6. Prepare Konnyaku
  7. Prepare Shiitake mushrooms
  8. Prepare Soy beans cooked in water (canned)
  9. Take cm square x 2 pieces Kombu
  10. Prepare Water
  11. Make ready A. Flavoring ingredients:
  12. Prepare White sesame seed paste
  13. Get Miso (red miso)
  14. Get Soy sauce
  15. Take Doubanjiang
  16. Prepare To add later
  17. Prepare Roughly chopped green onion
  18. Make ready 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 is going to wrap this up with this exceptional food slightly spicy rikyu-jiru, a shojin ryori soup with red miso recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!