This soup is a true warming comfort. It is a little bit ironic that I’m posting it on a [technically] first day of the spring, but I have to share this with you. Mild yet full of flavour, root vegetables cooked to perfection is a perfect meal for a chilly evening. Originally created as a Buddhist temple food this soup is vegan and true winter delight.
Tips and insights:
- feel free to add some extra root vegetables of your liking
- I suggest to not skip the daikon as it adds on quite a bit of flavour
- you can skip sake and instead add a tablespoon of mirin
- make this soup playful by cutting patterns out of the carrot
- use shiitake mushrooms that are left from making dashi
- I like to eat this soup with a dash of chilli oil and fresh or dried herbs
- if you have dashi prepared, you can skip the first step
You will need:
- For the broth:
- ~30g sheet of kombu seaweed
- 3 large shiitake mushrooms
- For soup:
- 180g firm tofu
- 1 carrot
- 1 if small, 1/2 if large daikon (300-400g)
- 1 if large, 2 if small turnip (around 300g)
- 3tbsp sake
- 2tbsp soy sauce
- 1/2tsp salt
- sesame oil
What to do?
- soak kombu and mushrooms in 2l of water. After couple of hours, simmer them in low- medium heat for half an hour. Remove the kombu and mushrooms. Use mushrooms for the soup.
- cut vegetables in pieces, tear tofu apart to chunks - it is better thank cutting because it will absorb more flavour.
- heat a little bit of oil in a pan and fry vegetables for 15-20 min. Add a splash of toasted sesame oil and pour the broth over the veggies.
- simmer for a half an hour and add the remaining ingredients.
- check - once all the veggies are soft, the soup is ready to go!
- serve it with fresh spring onion, dried herbs, chilli oil, or crushed sesame seeds or just have it as it is!
Do not fry vegetables directly on toasted sesame oil as it starts to burn quickly.