Kenchinjiru

Ingredients

• •1 tbsp sesame oil
• •1/2 block firm tofu, pressed and hand-torn into chunks
• •1/2 daikon radish, cut into thin half-moons
• •1 carrot, cut into thin half-moons
• •4 oz burdock root (gobo), sliced
• •1 taro root or potato, cubed
• •4 oz konnyaku, sliced (optional)
• •4 cups dashi (kombu-shiitake dashi for a vegan version)
• •2 tbsp soy sauce
• •1 tbsp mirin
• •Salt, to taste
• •Green onion, sliced, for garnish

Steps

1. 1.Wrap the tofu in paper towels and press with a light weight for about 30 minutes to force out excess moisture, so it doesn't dilute the soup, then hand-tear it into bite-sized chunks - hand-tearing rather than cutting gives the tofu craggy edges that soak up more broth.
2. 2.Heat the sesame oil in a pot and sauté the daikon, carrot, burdock, taro, and konnyaku for a few minutes until they're coated and lightly aromatic - this sesame oil sauté before any liquid is added is the technique that distinguishes kenchinjiru from a plain vegetable soup.
3. 3.Pour in the dashi and simmer until the vegetables are tender, about 12-15 minutes.
4. 4.Season with soy sauce, mirin, and salt to taste.
5. 5.Add the torn tofu in the last few minutes just to warm through.
6. 6.Ladle into bowls and garnish with sliced green onion - this soup originated as Buddhist temple cuisine and traditionally contains no meat or fish.