06/09 Dinner: Kenchinjiru

Edamame; kenchin-jiru (vegetable soup) with ground chicken, carrot, gobou, tofu and mitsuba (a parsley-like herb called trefoil); saba no mirin-zuke (mackerel marinated in mirin and sesame). With mentaiko (spicy cod roe); shiso and nozawana (pickled turnip greens) to eat with rice.

Kenchin-jiru can be made with or without miso, but I prefer it with. Also, a typical kenchin-jiru has more vegetables than this. It is a very good "cleaning out the fridge" dish, but unfortunately I didn't have much to clean out tonight. Not even shiitake, which I consider essential. The fact that the soup was still delicious shows how versatile this recipe is.

Here is a typical recipe. Omit or substitute any vegetables you like. The garnish can also be changed- I like to use negi with pork and mitsuba with chicken. I imagine parsley would also work.

Kenchin-jiru

100g/4 ounces ground chicken or pork, optional

100g/4 ounces daikon, peeled and sliced into thin quarters and soaked in acidulated water*

100g/4 ounces gobou (burdock root), scrubbed and sliced diagonally into thin ovals

50g/2 ounces carrot, peeled and cut into thin halves or quarters

1 stalk negi, or 2-3 stalks scallions, cut into 1cm (1/2 inch) lengths

1 potato, peeled and sliced into thin quarters

1 block firm tofu, drained** and crumbled into small pieces

4 shiitake mushrooms, sliced thinly with stems removed

1 Tbsp sesame oil

1400ml/6 cups dashi stock***

1 tsp salt

1 1/2 Tbsp soy sauce

5 to 6 Tbsp miso, optional

shichimi (seven spice mix) for the table, optional

Heat oil in pot over high heat, add ground meat and saute until almost cooked, breaking up any clumps. Add daikon, carrot, burdock root and potato, cook until edges turn translucent, about 3 minutes.

Add dashi stock, salt and soy sauce, simmer until vegetables are almost done, about 5 minutes. Add mushrooms and tofu, simmer 2 minutes. Dissolve miso one Tbsp at a time by mixing it with a small whisk in a ladle full of soup. Taste after 4 or 5 Tbsp and add more miso if needed. Add negi, turn off heat, and serve.

Can be sprinkled with shichimi.

* acidulated water: 1 tsp white vinegar added to 1L water

** Wrap tofu in a clean tea towel, place on a cutting board propped up at an agle in the sink, and place a weight on top (a small pot or can of tomatoes will do) and let it sit for about 20 minutes.

*** Instant is fine. Can be substituted with vegetable, chicken or pork stock, depending on your ingredients.