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

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You already know that the body calls for the heart to be healthy. Here’s something for you to think about: if your heart is not healthy then the rest of your body won’t be healthy. You already know that getting regular exercise and following a healthy lifestyle both factor heavily into the overall health of your heart. But did you know that there are several foods that have been found to help you improve your heart health? Keep on reading to learn which foods are great for your heart.

Fish is probably the best food you can consume. You already know this since, by now, you’ve in all likelihood been told to eat fish at least a couple of times a week. This is especially true for people who suffer from heart problems or are worrying that their hearts aren’t healthy. Fish contains a lot of Omega 3’s which are what lets your body break down bad cholesterol. Try eating fish in at least two meals each week.

There are dozens (if not more) of foods that are great for your body. It’s true that everything mentioned in this article can help your body in a variety of ways. They are especially good, though, for keeping your heart as healthy as it can be. Begin incorporating these healthy foods in your diet regularly. Your heart will thank you!

We hope you got insight from reading it, now let’s go back to japanese vegan soup (kenchinjiru) recipe. To make japanese vegan soup (kenchinjiru) you need 11 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Japanese Vegan Soup (Kenchinjiru):
  1. You need 200 g taros or potatoes
  2. Use 100 g carrot
  3. Get 100 g daikon raddish
  4. Get 100 g gobo
  5. Use 1 stick green onion
  6. Take 1 sheet konnyaku
  7. Use 1 tofu
  8. Provide 1 tbsp sesame oil
  9. Prepare 1000 mL komb kelp dashi soup stock
  10. Prepare 3 tbsp Sake
  11. Provide 2 tbsp soy sauce
Instructions 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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