Itoko-jiru (Adzuki and Root Vegetable Miso Soup)

Name: Itoko-jiru (Adzuki and Root Vegetable Miso Soup)
Prep time: 15 min
Cook time: 85 min
Total time: 100 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: dried adzuki beans 50 g; firm tofu 80 g; daikon 80 g; kabocha squash 60 g; kombu dashi 400 ml; adzuki cooking liquid 400 ml; miso 24 g

Quick answer

Total time: 100 min
Level: Medium
Servings: 4 servings
Ingredients: 7

About this dish

This Ishikawa miso soup comes from the Buddhist temple tradition and uses no meat or fish stock: kombu dashi is mixed with the water the adzuki beans cooked in.

The first boiling water is thrown out for its astringency, and only the second goes into the soup.

Ingredients

servings

IngredientAmount

adzuki cooking liquid

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Instructions

5 steps

1

Rinse 50g adzuki beans, cover generously with water, and bring to a boil.

Boil for 15 minutes, then discard this first cooking water.
2

Cover the beans with fresh water and simmer for 45 to 60 minutes.

Add water as needed, skim foam, and cook until a bean crushes easily between the fingers.
3

Drain the beans and reserve 400ml of their cooking liquid.

Cut the tofu and daikon into 1cm cubes, seed the kabocha, and cut it into small bite-size pieces.
4

Combine 400ml kombu dashi and 400ml bean liquid in a pot.

Add the daikon and simmer over medium heat. When nearly tender, add the kabocha and cook for 7 to 10 minutes.
5

Add the cooked beans and tofu and warm for 2 minutes.

Dissolve 24g miso in a ladleful of broth, stir it back into the pot, and turn off the heat just before boiling.