Spicy Miso Soup from Living Shojin Ryori by Danny Chu
Prepare mushroom dashi. Reserve 2 mushrooms and cut into quarters. Set aside. Peel carrot, daikon and lotus root. Cut each root vegetable into bite-sized pieces. Cut the eggplant into 1-cm thick sl...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Pot
- Stove
- Fine-mesh sieve
- Mixing bowl
- Wooden spoon
- Ladle
- Measuring spoon
Ingredients
- 2 medium dried shiitake mushrooms
- 1 1/4 litres (40 fl oz) mushroom dashi
- 1 Tbsp sesame oil
- 3-cm (1½-in) slice red chilli
- 4 Tbsp white miso
- 1 Japanese eggplant
- 5-cm (2-in) length lotus root
- 80 g (2⅘ oz) carrot
- 100 g (3½ oz) daikon
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