Japanese Vegetable Soup

This hearty soup is called “Kenchinjiru” by the Japanese. This is a subtly delicious, hearty soup for a chilly day. A bowlful will definitely satisfy even the heartiest of appetites. Excellent for vegans.

Ingredients: Dashi (Broth)

• KONBU (DRIED KELP), 4" X 4" square
• SHIITAKE MUSHROOMS, 4
• WATER, 5 cups for konbu, 1 cup for mushrooms

Ingredients: Soup

• FIRM TOFU, 7 ounces
• KONNYAKU, ½ package
• DAIKON, 2" chunk
• CARROT, 1 medium-large
• SATOIMO (taro roots), 3 large
• GOBO (burdock root), ½ root
• TAKENOKO (bamboo shoot), 4 thin
• GREEN ONIONS, 2

Ingredients: Seasonings 

• SESAME OIL, 1 tablespoon 
• SAKE, 3 tablespoons 
• SALT, ½ teaspoon
• SOY SAUCE, 2 tablespoons

Directions

1. Wipe the konbu clean with a damp cloth (don't remove the white powder) and soak overnight in five cups of water. When ready to make the soup, bring the konbu water to a boil, take the pot off the heat and discard the konbu (or make "matchsticks" to add to the soup).
2. Soak the shiitakes in a cup of water until rehydrated and pliable. Cut off the stems and discard, then quarter the mushrooms. Set aside, saving the liquid and straining it through a fine sieve.
3. Wrap the tofu in a paper towel and sandwich it between two plates to gently remove some of its moisture.
4. Cut the konnyaku into bite-sized pieces, using a spoon to increase and roughen surface area for better flavor absorption. Boil in water for 2-3 minutes, then drain.
5. Cut the daikon, carrots and bamboo shoots into thin slices. Peel and cut the satoimo into ¼” slices.
6. Soak it in water for a couple of minutes to reduce sliminess, and drain.
7. Peel and thinly slice the gobo on the diagonal. Soak for a couple of minutes and drain.
8. Heat a large pot and add the sesame oil. Sauté the konnyaku, daikon, carrots, satoimo and optional konbu matchsticks until they are coated with the sesame oil.
9. Add the shiitake mushrooms and the tofu, using your fingers to tear the tofu apart (for better flavor absorption. Sauté until all ingredients are coated.
10. Add the konbu dashi and shiitake liquid and bring to a boil. Reduce the heat and simmer for 10 minutes, skimming off the surface foam solids.
11. After 10 minutes, add the sake and salt. Cook until the vegetables are tender, then add the soy sauce.
12. Stir and serve, adding the green onions on top as garnish.