How to Make Yummy Fall Vegetable Kenchin Soup with Tomato and Miso

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We hope you got insight from reading it, now let’s go back to fall vegetable kenchin soup with tomato and miso recipe. To make fall vegetable kenchin soup with tomato and miso you need 19 ingredients and 12 steps. Here is how you do that.

The ingredients needed to prepare Fall Vegetable Kenchin Soup with Tomato and Miso:

  1. Get 1/2 block of Tofu (I recommend firm tofu).
  2. Get 5 cm of Daikon radish (peeled).
  3. Provide 1/3 of to 1/2 Carrot (peeled).
  4. Take 1/2 stalk of Japanese leek.
  5. Provide of Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms..
  6. Use 1 small of Sweet potato.
  7. Provide 1/3 of Burdock root (peeled).
  8. Use 1/2 bunch of Mushrooms (I used shimeji mushrooms).
  9. Use 1 tbsp of plus Vegetable oil for stir frying (or sesame oil).
  10. Provide 1 of Finely chopped green onion as topping (to taste).
  11. You need 1 of Shichimi spice, cheese, butter – optional (to taste).
  12. Take of Seasoning ingredients A:.
  13. Use 200 ml of A: Tomato puree.
  14. Provide 400 ml of A: Dashi stock (relatively concentrated).
  15. Prepare 2 tbsp of A: Sake.
  16. Use 1 piece of A: Grated ginger (you can grated ginger from a tube).
  17. Take of Seasoning ingredients B:.
  18. Take 3 tbsp of B: Miso (your favorite type) or more to taste.
  19. Provide 1 tsp of B: Sugar (as a secret ingredient).

Steps to make Fall Vegetable Kenchin Soup with Tomato and Miso:

  1. Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up..
  2. Slice the sweet potato into 1 cm thick rounds. Slice the burdock root thinly on the diagonal. Put both in a bowl of water to get rid of any bitterness. Cut the root ends off the shimeji mushrooms and shred apart..
  3. Cut the daikon radish into quarters lengthwise and slice thinly. Cut the carrot into half lengthwise and slice thinly. Cut the leek into 1cm wide pieces..
  4. Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat..
  5. Add the A: ingredients and simmer over low heat while skimming off the scum..
  6. When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes..
  7. Add the B seasoning ingredients (miso and sugar) at the end. Bring to a simmer again and it's done. Taste and adjust as you're adding the miso..
  8. Ladle into serving bowls and top with chopped green onion to taste. Add some shichimi pepper powder, cheese and/or butter to taste when you're eating the soup..
  9. Additional note: If you leave the soup to rest for at least and hour and up to half a day, the flavors will mellow out and become even more delicious..
  10. Variation 1: Top with cheese and grill to turn it into a "kenchin soup gratinée"..
  11. Variation 2: Add some udon noodles to turn it into "Kenchin noodles". You can add soba noodles instead too..
  12. This is the tomato purée I used..

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