Kenchinjiru (Japanese Vegetable Soup)

Ingredients

• 2 cups firm tofu (cubed)
• 1 cup carrots (sliced)
• 1 cup daikon (sliced)
• 2 dried shiitake mushrooms (rehydrated & sliced)
• 2 cups water
• 1/2 cup scallions (white & green parts separated, julienned)
• 2 cups spinach
• 1 tbsp sesame oil
• 1/2 tbsp neutral flavoured oil
• 2 cups dashi (using dried shiitake mushrooms or kombu or both)
• 2 tbsp light soy sauce (to taste)
• 1 tbsp rice vinegar
• 1/2 tsp salt (to taste)
• 1/4 tsp ground white pepper (to taste)
• 1 tsp sesame seeds (toasted)
• 1 cup beansprouts (optional)
• 1 tomato (cut into 8 wedges, optional)

Instructions

1. 1

   --- Steps ---

2. 2

   Drain, gently press tofu, cut into 1 inch cubes & set aside.

3. 3

   Add both oils in a pot on medium high heat, add vegetables (except green parts of scallion, spinach & tofu) & saute for 2 mins.

4. 4

   Add water & dashi, bring to a boil.

5. 5

   Lower heat, add tofu, soy sauce, vinegar, salt & pepper, allow to simmer for 10 mins.

6. 6

   Taste to adjust seasoning, add spinach in the last minute of cooking & remove from heat.

7. 7

   Ladle soup into serving bowls, with noodles or rice, garnish with green parts of scallions, beansprouts, tomato wedges & sprinkle of sesame seeds.