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