Vegetable and Tofu Soup
Complete with a splash of Kikkoman Soy Sauce for extra aroma and flavor
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the daikon radish into quarters, the carrot into rounds, and thinly slice the burdock root diagonally, then soak all the vegetables and drain well. Tear the konnyaku into pieces then parboil, and break apart the tofu by hand.
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Heat the sesame oil in a pot and saute (1), then add in (A) and boil for 10 minutes. Serve in bowls and enjoy.
Cooking Basics
Peel the daikon radish, cut into half vertically and then while holding both halves together with your hand, slice at consistent widths from end to end.
Since the flavor of this root vegetable is located between the skin and the root itself, peel off the skin as thinly as possible. For recently picked and fresh roots in soil, a quick scrub with a natural bristle scrubber or vegetable brush is sufficient. For older roots that have become hard, scrape with the back of a kitchen knife to remove the skin. Burdock root has a high lye content. Cut and soak in water for about 5 to 10 minutes to remove excess lye. However if soaked for too long or if the water is replaced, the flavor also will seep out.
If you quickly place the yam cake into boiling water (parboil) the distinct odor of the yam cake will be removed, flavor and seasonings will be soaked up easier, and the rubbery texture will be refreshed. The appropriate boiling time is for 2 to 3 minutes in water that is at a rolling boil. Avoid over-boiling as this will result in hard yam cake.
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