This traditional clear soup is packed with healthy ingredients, such as root vegetables and tofu. This variation is made with vegan dashi stock as is only appropriate for Buddhist temple food.
- 1 pack of tofu (about 150g)
- 1pack of konnyaku
- 1 sheet of abura-age
- 2 dried shiitake
- 1 carrot
- 15 cm lotus root
- 1 parsnip or sweet potato
- 1 daikon mooli radish
- 16 mange tout or equivalent amount of leaf vegetable
- 3 cups kombu dashi
- 2 tbsp sake
- 3-4 tbsp soy sauce
- A pinch of salt
- 1.5 tbsp sesame oil
- Make the kombu dashi: soak 15cm of kombu in water. Leave it for 30 mins, then bring it to the boil, and remove the kombu.
- Soak the shiitake in a cup of water for 30 mins. Keep the resulting shiitake dashi.
- Boil the konnyaku to remove the smell. Dice the konnyaku with a spoon.
- Wash the abura-age to remove any oil from the surface.
- Peel and chunk all the root vegetables roughly.
- Cut the mange tout in half. Set aside.
- Fry all the root vegetables and konnyaku in sesame oil.
- Add the shiitake and abura-age. After the oil has coated all the ingredients, add half the soy sayce to flavour the ingredients.
- Add the dashi mixture (kombu dashi & shiitake dashi) and bring it to the boil with lid on.
- Add sake and the rest of the soy sauce, then simmer for 20 mins until all the vegetables are cooked
- Finally, crush the tofu by hand, and add with mange tout to the soup.
- Bring it to the boil again and serve.