Tofu and root vegetable soup (Kenchin-jiru)

1. Wrap the tofu in a tea towel and press under a plate for 15 minutes to drain.

2. Cut the daikon and carrot into quarter-rounds, the gobō into thin diagonal slices and the shiitake into slices.

3. Heat the sesame oil in a pot, fry the vegetables for 3 minutes, then crumble in the tofu by hand and fry for 2 more minutes.

4. Pour in the dashi, bring to the boil, skim and simmer on low for 15 minutes until the vegetables are tender.

5. Season with the soy sauce and pinch of salt.

6. Ladle into bowls and serve with sliced spring onion.

Tip: Kenchin-jiru comes from the meatless soup of the Kenchō-ji Zen temple in Kamakura – so it was originally made with kombu dashi. You can use parsnip instead of gobō.