Shojin (v) Recipe
Kombu and shiitake broth, tofu, cabbage, carrot, ginger, menma, wakame, rayu, scallion
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Ingredients
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Broth
Soup components
Condiments & garnish
Method
Broth
Wipe the kombu with a damp cloth to remove visible grit (do not rinse under running water). Place kombu and dried shiitake in a medium saucepan with 1200 ml cold water. Let soak at room temperature for 30 minutes (or up to 2 hours) to rehydrate and extract flavor.
After soaking, slowly bring the pot to a gentle simmer over medium heat. Just before it reaches a boil (small bubbles forming around edges), remove the kombu to avoid bitterness. Continue to simmer for 10 minutes to extract shiitake flavor.
Simmer for another 10 minutes with shiitake, then remove the shiitake and set aside (slice later if desired). Strain the broth through a fine sieve or cheesecloth into a clean pot to remove any sediment.
Prepare vegetables, tofu and garnishes
Rehydrate wakame and slice reserved shiitake
Place the dried wakame in a small bowl with 60 ml warm water for 5–10 minutes until expanded. Drain and squeeze out excess water. If you reserved whole rehydrated shiitake, slice into thin strips.
Prepare tofu
If using silken tofu, gently drain and cut into 2–3 cm cubes with a sharp knife. For medium tofu, press lightly between paper towels to remove excess moisture, then cut into cubes. Handle gently to keep pieces intact.
Prepare vegetables
Thinly slice the napa cabbage into bite-sized ribbons, julienne the carrot, and julienne 10 g fresh ginger. Thinly slice scallions on a bias for garnish.
If using noodles, cook them according to package instructions, rinse briefly under warm water, drain, and divide between serving bowls.
Assemble & finish
Bring the seasoned kombu-shiitake broth back to a gentle simmer. Add the sliced cabbage, carrot, julienned ginger, menma, and rehydrated wakame. Simmer for 3–4 minutes until vegetables are just tender-crisp.
Carefully add the tofu cubes and warmed sliced shiitake to the pot. Heat gently for 1–2 minutes — do not boil vigorously to avoid breaking the tofu.
If using noodles, arrange them in bowls. Ladle the hot broth and vegetables over the tofu (and noodles if used) so everything is warmed through.
Drizzle about 1 tsp rayu per bowl (adjust to taste) and sprinkle sliced scallions and 1/4 tsp toasted sesame seeds. Offer extra rayu and shichimi togarashi at the table.
