Kenchin-Style Soups
With the weather predictably cooling as the days go by, it’s time for something warm, nourishing and hearty. That means stews, soups, and casseroles are in again to warm the tummy. I saw a Kenchin-style soup online and I thought it would be awesome to share it with you guys. It’s all vegetarian because kenchin-style kinda means temple-style. The broth is made from miso paste and the rest of the ingredients comes with your preference. Usually autumn vegetables are used and as the season transcends to winter, ingredients change to what’s available during the season. But lotus root is a popular choice for Kenchin-style soups because it “sweetens” the soup as well as it is healthy for you.
The recipe is derived from Bento.com, but frankly, you can use whatever ingredients you want. You can even add meat into your soup if you want, after all, we are not monks here :P
So here’s the recipe:
# 5 1/2 ounces (150g) burdock root
# 4 dried shiitake mushrooms
# 2 1/2 cups (600ml) water
# 1 block konnyaku, about 10 1/2 ounces (300g), cut into bite-size pieces
# 3 tablespoons sesame oil
# 10 1/2 ounces (300g) daikon radish, peeled and cut into bite-sized pieces
# 7 ounces (200g) carrots, peeled and cut into bite-sized pieces
# 3 1/2 ounces (100g) lotus root, peeled and cut into bite-sized pieces
# 2 tablespoons soy sauce, for preparation
# 2 1/2 cups (600ml) konbu stock (see below)
# 4 tablespoons sake
# 1 block firm tofu, about 14 ounces (400g)
# 4 tablespoons soy sauce, for the soup
# 3 1/2 ounces (100g) baby spinach or other leafy greens, cut into 2-inch (5cm) lengths1. Scrub the burdock root thoroughly and scrape off the skin with the back of a clean knife. Cut the burdock into bite-sized pieces, place immediately in cold water, soak for 5 minutes, then drain.
2. Soak the shiitake in the water for about 30 minutes until soft. Drain, and reserve the water. Remove the stalks, and then cut the caps into 1/4-inch (5mm) slices.
3. Boil the konnyaku for 2 to 3 minutes, then drain.
4. Heat the sesame oil in a saucepan, then add the burdock root, shiitake, konnyaku, daikon, carrot, lotus root, and 2 tablespoons of soy sauce, and stir-fry for 5 minutes.
5. Add the shiitake water, konbu stock and sake to the saucepan, and bring to a boil over medium heat. Remove any froth from the surface, and cook on low heat until the vegetables are tender.
6. Without draining the tofu, crumble into lumps and add to the saucepan along with 4 tablespoons of soy sauce.
7. Add the baby spinach to the saucepan, and cook until wilted.
Konbu stock* 1 2/3 cups (400ml) water
* 1 piece dried konbu, 4 inches (10cm) square1. The white powder on the surface of dried konbu adds to the flavor, so do not wash the konbu before use, simply lightly wipe with a damp cloth.
2. Place the water and the konbu in a saucepan, and leave to soak for 2 or 3 hours.
3. Place the saucepan over medium heat. Just before the water boils, remove the konbu. Use the konbu-flavored water as stock.
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