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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can have Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso using 18 ingredients and 7 steps. Here is how you can achieve it.

I used the recipe my mother taught to me using white miso soup, but since I won some red miso I added some spice to it and used it for the soup, and it was delicious.

Use whatever root vegetables you have on hand. Just be sure to try to cut them into about equal sizes, and to parboil them before adding to the soup. This way you can prevent uneven cooking, and the soup itself will taste very pure, really highlighting the flavor of the miso. Recipe by tearstar

Ingredients and spices that need to be Take to make Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso:

1. Root vegetables - 350 g combined:
2. 1 small Carrot
3. 1 Burdock root
4. 150 grams Daikon radish
5. Other additions:
6. 1/2 Konnyaku
7. 4 Shiitake mushrooms
8. 100 grams Soy beans cooked in water (canned)
9. 5 cm square x 2 pieces Kombu
10. 1000 ml Water
11. A. Flavoring ingredients:
12. 1 tbsp White sesame seed paste
13. 30 grams Miso (red miso)
14. 1 tsp Soy sauce
15. 1/3 tsp Doubanjiang
16. To add later
17. 1/2 Roughly chopped green onion
18. 1 Finely shredded or grated ginger

Instructions to make 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.

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So that's going to wrap it up for this special food Recipe of Speedy Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!