Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With

Name: Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small Carrot; 1 Burdock root; 150 grams Daikon radish; 1/2 Konnyaku; 4 Shiitake mushrooms; 100 grams Soy beans cooked in water (canned); 5 cm square x 2 pieces Kombu; 1000 ml Water; 1 tbsp White sesame seed paste; 30 grams Miso (red miso); 1 tsp Soy sauce; 1/3 tsp Doubanjiang; 1/2 Roughly chopped green onion; 1 Finely shredded or grated ginger

Servings: persons

1 small Carrot
1 Burdock root
150 grams Daikon radish
1/2 Konnyaku
4 Shiitake mushrooms
100 grams Soy beans cooked in water (canned)
5 cm square x 2 pieces Kombu
1000 ml Water
1 tbsp White sesame seed paste
30 grams Miso (red miso)
1 tsp Soy sauce
1/3 tsp Doubanjiang
1/2 Roughly chopped green onion
1 Finely shredded or grated ginger

1
Bash the konnyaku on a cutting board to flatten it and make it easier for flavors to penetrate it.
2
Rip it up with your hands into bite sized pieces.
3
Slice the shiitake mushrooms thinly.
4
Cut the root vegetables into about 1 cm cubes, and rinse under water.
5
The burdock root should be cut up roughly.
6
The daikon radish pieces should be a bit bigger than the carrot pieces.
7
Put the konnyaku into boiling water, boil briefly and take out.
8
Put in the cut up vegetables and boil for about 2 minutes.
9
Drain, refresh in cold water and drain again.
10
Put the water, konbu seaweed, and parboiled konnyaku and root vegetables into a pan and start cooking.
11
Simmer until the vegetables are cooked (about 20 minutes - the daikon radish should turn transparent), then add the cooked soy beans and green onion.
12
Add the A. flavoring ingredients while dissolving them with the soup.
13
Ladle into serving bowls, top with ginger and enjoy.
14
This is the red miso I used.
15
It has dashi in it, and is very refined and delicious.
16
I recommend it!
17
You can use satoimo (taro root) instead of the soy beans.
18
In which case, parboil them along with the other root vegetables in step 4.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small Carrot, 1 Burdock root, 150 grams Daikon radish, 1/2 Konnyaku, and more.

Yes, Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slightly Spicy Rikyu-jiru, A Shojin Ryori Soup With Red Miso

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions