Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, fall vegetable kenchin soup with tomato and miso. One of my favorites. For mine, I will make it a bit unique. This will be really 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 is fast, it tastes yummy. Fall Vegetable Kenchin Soup with Tomato and Miso is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first 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:
- Make ready Tofu (I recommend firm tofu)
- Prepare Daikon radish (peeled)
- Make ready to 1/2 Carrot (peeled)
- Get Japanese leek
- Make ready Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
- Prepare Sweet potato
- Make ready Burdock root (peeled)
- Take Mushrooms (I used shimeji mushrooms)
- Make ready plus Vegetable oil for stir frying (or sesame oil)
- Take Finely chopped green onion as topping (to taste)
- Get Shichimi spice, cheese, butter - optional (to taste)
- Make ready Seasoning ingredients A:
- Make ready A: Tomato puree
- Take A: Dashi stock (relatively concentrated)
- Take A: Sake
- Take A: Grated ginger (you can grated ginger from a tube)
- Get Seasoning ingredients B:
- Make ready B: Miso (your favorite type) or more to taste
- Get 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.
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 your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
