Japanese Vegan Soup (Kenchinjiru)
Japanese Vegan Soup (Kenchinjiru)

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, japanese vegan soup (kenchinjiru). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Vegan Soup (Kenchinjiru) is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):
  1. Prepare 200 g taros or potatoes
  2. Get 100 g carrot
  3. Take 100 g daikon raddish
  4. Make ready 100 g gobo
  5. Prepare 1 stick green onion
  6. Take 1 sheet konnyaku
  7. Take 1 tofu
  8. Get 1 tbsp sesame oil
  9. Take 1000 mL komb kelp dashi soup stock
  10. Get 3 tbsp Sake
  11. Get 2 tbsp soy sauce
Steps to make Japanese Vegan Soup (Kenchinjiru):
  1. Cut the carrot and the daikon radish into 5 mm thick quarter slice.
  2. Peel the taro skin and cut into bite-size chunks.
  3. Wash the gobo to remove the soil and cut it into random chunks.
  4. Cut the green onion into small pieces.
  5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
  6. Cut the tofu into dices.
  7. Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
  8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
  9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.

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