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

• 1 small Carrot
• 1 Burdock root
• 150 grams Daikon radish
• 1/2 Konnyaku
• 4 Shiitake mushrooms
• 100 grams Soy beans cooked in water (canned)
• 5 cm square x 2 pieces Kombu
• 1000 ml Water
• 1 tbsp White sesame seed paste
• 30 grams Miso (red miso)
• 1 tsp Soy sauce
• 1/3 tsp Doubanjiang
• 1/2 Roughly chopped green onion
• 1 Finely shredded or grated ginger

1. Bash the konnyaku on a cutting board to flatten it and make it easier for flavors to penetrate it.
2. Rip it up with your hands into bite sized pieces.
3. Slice the shiitake mushrooms thinly.
4. Cut the root vegetables into about 1 cm cubes, and rinse under water.
5. The burdock root should be cut up roughly.
6. The daikon radish pieces should be a bit bigger than the carrot pieces.
7. Put the konnyaku into boiling water, boil briefly and take out.
8. Put in the cut up vegetables and boil for about 2 minutes.
9. Drain, refresh in cold water and drain again.
10. Put the water, konbu seaweed, and parboiled konnyaku and root vegetables into a pan and start cooking.
11. Simmer until the vegetables are cooked (about 20 minutes - the daikon radish should turn transparent), then add the cooked soy beans and green onion.
12. Add the A. flavoring ingredients while dissolving them with the soup.
13. Ladle into serving bowls, top with ginger and enjoy.
14. This is the red miso I used.
15. It has dashi in it, and is very refined and delicious.
16. I recommend it!
17. You can use satoimo (taro root) instead of the soy beans.
18. In which case, parboil them along with the other root vegetables in step 4.

carrot, root, radish, shiitake mushrooms, water, water, paste, soy sauce, doubanjiang, green onion, ginger

Taken from cookpad.com/us/recipes/158623-slightly-spicy-rikyu-jiru-a-shojin-ryori-soup-with-red-miso (may not work)