Foggy Monk Soup

RECIPE Zenko Montgomery of Green Gulch Zen Farm
PHOTOGRAPHER Tri Nguyen

Read the accompanying story here: Third Spoonful

Foggy Monk Soup

This twist on the traditional Zen temple dish of “kenjin-jiru” brings in miso and sesame from Green Gulch Farm, and traditionally many specialty ingredients (konjac cakes, fried tofu, and taro). However, this method is entirely forgiving: Whatever you have on hand can be added without losing anything.

Serves: 8

Vegetarian Dashi Broth

Ingredients:

• 1 piece of kombu

• 1 cup dried shiitake

• 8 cups water

Soup Base

Ingredients:

• 1 tbsp toasted sesame oil

• 1 medium carrot (peeled, thin sliced on the bias)

• 1 small delicata squash (knobs & ends trimmed, halved lengthwise, scooped, thin-sliced quarter moons)

• 1 cup hakurei turnip or daikon (peeled, thin-sliced quarter moons)

• 1 cup burdock/gobo (peeled, thin-sliced on the bias) optional

• 1 cup rehydrated shiitake from dashi (stems removed & sliced)

• 1 tbsp ginger (peeled & grated)

Finishing Touches

Ingredients:

• 4 tbsp white miso

• 4 tbsp Chinese sesame paste or tahini

• 3 tbsp sake

• 2 tbsp tamari or soy sauce

• 1/2 block firm tofu

• 1 scallion (root trimmed, sliced on the bias)

• 2 tbsp watermelon radish (peeled & finely grated)

Instructions:

1. The night before serving, add kombu, shiitake, and water to a pot. The next day, heat to bare simmer. Turn off and set aside. Remove kombu and shiitake. Reserve shiitake if using in the soup.

2. Prepare soup base vegetables: In a small wok on high, heat the sesame oil. Once shimmering, add all (except the ginger) and sauté. Once covered in oil and slightly softened, add ginger and cook until fragrant. Turn off heat.

3. Add sautéed vegetables to the warmed dashi. Bring to a boil, then turn down to a simmer. Cook until the vegetables have lost their bite, but aren’t falling apart, about 10 minutes. In a small bowl, place miso and sesame paste. Using a heatproof cup, sneak a good splash of warm broth into the mix (2 cups) and whisk together. Set aside.

4. Add sake, tamari, and crumbled tofu to the pot. Cook for another 5 minutes or so. During that time, slice the scallions and grate the radish.

5. Finally, using the rubber spatula, scrape the miso-tahini mix into the soup, stirring in slowly until completely dissolved. Turn off heat and serve immediately. Garnish with scallions and grated radish.