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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 Here Are Several Simple Reasons Why Consuming Apples Is Good.

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To conclude, I guess an apple a day really can keep the doctor away and now you understand why. In this article we just discussed some of the benefits of eating an apple a day. You’ll be able to find many more benefits regarding your health when it comes to apples. When you go shopping again, make sure you purchase a number of apples, their in the produce isle. It can truly help your health and wellbeing for short term and for the long haul.

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

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