Photo by Jeff Nekola and Linda Fey
Ingredients
- 3-1/2 cups Shiitake Dashi (broth from shiitake mushrooms)
- 1/2 cup red miso
- 1/4 cup mirin
- 1/4 cup sake
- 1/2 teaspoon salt
- 1 konnyaku cake, cut into 1/4-inch slices
- 1 large carrot, peeled and cut into large chunks
- 1 large potato, cut in 8 pieces
- 2 inch section of daikon root, cut into 1/2-inch slices, and then into half-moons
- Half of a lotus root, cut into 1/4-inch slices, and then into half-moons
- 8 inch piece of kombu, cut in half, and then into 1 inch strips
- 1 bamboo shoot, cut into large pieces
- 6 dry shītake mushrooms, soaked for 30 minutes in hot water, then quartered
Directions
- Combine dashi, miso, mirin, sake, and salt in a soup pot and bring to a boil. Simmer while you braid the konnyaku.
- Take each konnyaku slice, and slit lengthwise down the middle, starting and ending the cut about 1/2 inch from each end.
- Then take one end and thread it through the slit and pull it completely through.
- Add braided konnyaku, carrot, potato, daikon, lotus root, kombu, bamboo shoot and shītake to the broth.
- Return to a boil, reduce heat to a simmer, and cook for about 40 minutes to an hour until the vegetables are tender and only 3/4 cup of broth remains.
- Remove from heat and let sit for 24 hours. May be served cold or can be reheated.
