Kenchin Style Vegetable Soup

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 1 piece konbu, approximately 6 inches square
• 2 1/2 cups water
• 4 dried shiitake mushrooms
• 5 1/2 ounces burdock root
• 2 1/2 cups water
• 10 1/2 ounces konnyaku, cut into bite-size pieces
• 3 tablespoons sesame oil
• 10 1/2 ounces daikon radishes, peeled and cut into bite-sized pieces
• 7 ounces carrots, peeled and cut into bite-sized pieces
• 3 1/2 ounces fresh lotus root, peeled and cut into bite-sized pieces
• 2 tablespoons soy sauce (for preparation)
• 4 tablespoons sake
• 14 ounces firm tofu (one block)
• 4 tablespoons soy sauce (for the soup)
• 3 1/2 ounces baby spinach, cut into 2 inch lengths (or other leafy green)

Recipe

• 1 *********** making konbu stock **************.
• 2 wipe the konbu with a damp towel, but you don't need to remove all the powder on the surface.
• 3 place 2 1/2 cups water in a saucepan, add the konbu, and leave to soak for 2-3 hours.
• 4 place the saucepan over medium heat and remove the konbu just before the water boils.
• 5 note: the konbu can be saved and used in other dishes.
• 6 the stock can be used immediately or refrigerated for a few days.
• 7 ************ rehydrating shiitake mushrooms ***********.
• 8 rehydrate the dried shiitake mushrooms in water for about 30 minutes, until soft; dried mushrooms have a more intense flavor than fresh, so don't substitute.
• 9 remove the stalks, then cut the caps into 1/4 inch lengths.
• 10 note: save the soaking water -- you'll be using it later.
• 11 ***************************************************************.
• 12 scrub the burdock root, then scrape the skin off, cut into bite-size pieces, place immediately in cold water and soak for 5 minutes, then drain.
• 13 boil the konnyaku in 2 1/2 cups water for 2-3 minites, then drain.
• 14 heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root and 2 tbs of soy sauce and stir-fry for 5 minutes.
• 15 add the shiitake water, konbu stock and sake to the saucepan and bring to a boil over medium heat.
• 16 skim any froth and cook on low heat until the vegetables are tender.
• 17 without draining the tofu, crumble into lumps and add to the saucepan along with the remaining 4 tbs of soy sauce.
• 18 add the baby spinach and wait about a minute until the spinach wilts.
• 19 serve and enjoy!