Kenchinjiru (Japanese Vegetable Soup)

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 water1/2 cup scallions (white & green parts separated, julienned)2 cups spinach1 tbsp sesame oil1/2 tbsp neutral flavoured oil2 cups dashi (using dried shiitake mushrooms or kombu or both)2 tbsp light soy sauce (to taste)1 tbsp rice vinegar1/2 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)

Steps

Drain, gently press tofu, cut into 1 inch cubes & set aside.Add both oils in a pot on medium high heat, add vegetables (except green parts of scallion, spinach & tofu) & saute for 2 mins.Add water & dashi, bring to a boil.Lower heat, add tofu, soy sauce, vinegar, salt & pepper, allow to simmer for 10 mins.Taste to adjust seasoning, add spinach in the last minute of cooking & remove from heat.Ladle soup into serving bowls, with noodles or rice, garnish with green parts of scallions, beansprouts, tomato wedges & sprinkle of sesame seeds.