Recipe of Perfect Fall Vegetable Kenchin Soup with Tomato and Miso

Fall Vegetable Kenchin Soup with Tomato and Miso.

Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to prepare a special dish, fall vegetable kenchin soup with tomato and miso. One of my favorites. This time, I am going to make it a 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 enjoyed by millions every day. It's easy, it is quick, it tastes yummy. They are nice and they look wonderful. Fall Vegetable Kenchin Soup with Tomato and Miso is something that I've loved my entire life.

To begin with this recipe, we must first 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 cook it.

The ingredients needed to make Fall Vegetable Kenchin Soup with Tomato and Miso:

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

Instructions 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 this up with this special food fall vegetable kenchin soup with tomato and miso recipe. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

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