Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, fall vegetable kenchin soup with tomato and miso. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Fall Vegetable Kenchin Soup with Tomato and Miso is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Fall Vegetable Kenchin Soup with Tomato and Miso is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have fall vegetable kenchin soup with tomato and miso using 19 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Fall Vegetable Kenchin Soup with Tomato and Miso:
- Take 1/2 block Tofu (I recommend firm tofu)
- Prepare 5 cm Daikon radish (peeled)
- Prepare 1/3 to 1/2 Carrot (peeled)
- Prepare 1/2 stalk Japanese leek
- Take Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
- Prepare 1 small Sweet potato
- Get 1/3 Burdock root (peeled)
- Make ready 1/2 bunch Mushrooms (I used shimeji mushrooms)
- Make ready 1 tbsp plus Vegetable oil for stir frying (or sesame oil)
- Get 1 Finely chopped green onion as topping (to taste)
- Take 1 Shichimi spice, cheese, butter - optional (to taste)
- Make ready Seasoning ingredients A:
- Take 200 ml A: Tomato puree
- Make ready 400 ml A: Dashi stock (relatively concentrated)
- Get 2 tbsp A: Sake
- Get 1 piece A: Grated ginger (you can grated ginger from a tube)
- Get Seasoning ingredients B:
- Take 3 tbsp B: Miso (your favorite type) or more to taste
- Get 1 tsp B: Sugar (as a secret ingredient)
Instructions to make Fall Vegetable Kenchin Soup with Tomato and Miso:
- Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up.
- 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.
- 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.
- Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat.
- Add the A: ingredients and simmer over low heat while skimming off the scum.
- When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
- 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.
- 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.
- 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.
- Variation 1: Top with cheese and grill to turn it into a "kenchin soup gratinée".
- Variation 2: Add some udon noodles to turn it into "Kenchin noodles". You can add soba noodles instead too.
- This is the tomato purée I used.
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