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My Mother's Easy Kenchin Soup
My Mother's Easy Kenchin Soup

Before you jump to My Mother's Easy Kenchin Soup recipe, you may want to read this short interesting healthy tips about Here Are Several Simple Explanations Why Eating Apples Is Good.

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To conclude, I guess an apple a day definitely can keep the doctor away and now you recognize why. One thing you should recognize is that we only covered some of the benefits of eating apples. All of the benefits would take us too long to include in this article, but the information is out there. I hope that the the very next time you go to the grocery store you end up getting plenty of apples. You will see that your overall health could greatly be benefited by consuming apples.

We hope you got insight from reading it, now let’s go back to my mother's easy kenchin soup recipe. To cook my mother's easy kenchin soup you need 12 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare My Mother's Easy Kenchin Soup:
  1. You need 1/2 Burdock root
  2. Prepare 6 Taro root
  3. Provide 1/4 Daikon radish
  4. Provide 1/2 Carrot
  5. Use 1/2 Aburaage
  6. Prepare 1/2 Shimeji mushrooms (optional)
  7. Get 1 Konnyaku (optional)
  8. You need 1/2 block Firm tofu
  9. Provide 1 tbsp Dashi stock granules
  10. Prepare 2 tbsp ☆Miso
  11. Take 1 tbsp ☆ Soy sauce
  12. Get 600 ml Water
Steps to make My Mother's Easy Kenchin Soup:
  1. Scrape off the burdock skin as if you're shaving a pencil, and boil in enough water to cover (not listed).
  2. While the burdock in Step 1 is being cooked, peel the taro root, cut into bite sizes, and boil in a separate saucepan over a high heat until it comes to the boil, then turn it down to cook further.
  3. Add water, dashi stock into the saucepan in Step 1. Cut the daikon in quarter rounds, carrot into shavings, aburaage into rectangles. Put all the vegetables in the saucepan.
  4. Transfer the taro root in Step 2 to a colander and wash briefly. Slice the konnyaku with a slicer and put both vegetables in the saucepan. ※This is the slicer I used.
  5. With a bamboo skewer check to see if it's cooked through, then dissolve the ☆ ingredients.
  6. Trim off the root ends and shred the shimeji mushrooms, add these with the 1 cm cubed tofu. Simmer for a while and once it's cooked through, it's done!!

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