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Fall Vegetable Kenchin Soup with Tomato and Miso
Fall Vegetable Kenchin Soup with Tomato and Miso

Before you jump to Fall Vegetable Kenchin Soup with Tomato and Miso recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is actually very true. From time to time, though, you totally do not need to make an entire meal for your family or even just for yourself. Sometimes almost all you want is to go to the drive through and get home as quickly as possible. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This can be done because plenty of the popular fast food destinations are trying to make their menus better now. Here is how to eat healthy when you reach the drive through.

Aim for the side dishes. It wasn’t that long ago that all you could get at the fast food diner was French Fries. Now many of the fast food menus have been widened considerably. Now plenty of them offer salads. You may also choose Chili. Baked potatoes may also be bought. You can get fruit. There are a lot of options that don’t require eating something deep fried. When you order your dinner through a drive through window, opt for side dishes instead of just grabbing something premade. When you choose to do this you are able to keep your fat content as well as your calorie counts low.

Logic says that one of the best ways to stay healthy and balanced is to bypass the drive through and never eat fast food. While, usually, this is a good plan, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the best thing is to let other people produce your dinner. There isn’t any reason to feel guilty about going to the drive through when you make healthy decisions!

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 only need 19 ingredients and 12 steps. Here is how you achieve that.

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