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

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, fall vegetable kenchin soup with tomato and miso. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Fall Vegetable Kenchin Soup with Tomato and Miso is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Fall Vegetable Kenchin Soup with Tomato and Miso is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook fall vegetable kenchin soup with tomato and miso using 19 ingredients and 12 steps. Here is how you cook it.

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

So that’s going to wrap it up with this special food fall vegetable kenchin soup with tomato and miso recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!