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Before you jump to Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱 recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already are aware of how important it is to have a healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart is in bad shape? You already understand that regular workout and a healthy lifestyle are important in terms of the general health of your heart. Are you aware, though, that there are several foods that can help you have a healthy heart? In the following paragraphs, you will find out which foods are great for your heart.
Can you recall being told by your parents “an apple a day keeps the doctor away”? The truth is that apples contain lots of good stuff in them to help keep your heart in good condition. Apples are known to have lots of soluble fiber which works like a scrub brush on your artery walls so that cholesterol can’t take hold and build up into blockages. One Red Delicious apple every day can make your LDL cholesterol levels go down by as much as 8 percent! That’s a great number if you’re attempting to make your heart healthy!
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We hope you got insight from reading it, now let’s go back to kenchinjiru (shojin ryori) japanese veggie soup 🌱 recipe. You can cook kenchinjiru (shojin ryori) japanese veggie soup 🌱 using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to cook Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Prepare Mushrooms (enoki, oyster, chestnut)
- Prepare Tofu (medium cut into squares)
- You need Mushrooms
- Provide Carrots
- Get Chinese cabbage
- Take Root veg or squash
- You need Seasonal green veg
- Take Daikon/mooli (I used pink radish)
- Take Soy sauce (optional)
- Take Squash
- Use Dashi
- You need Shiitake mushroom
- Get Kombu seaweed
- Use Water (just enough to cover veggies)
Steps to make Kenchinjiru (Shojin Ryori) Japanese Veggie Soup 🌱:
- Prepare the Dashi stock by washing and then soaking the shiitake and kombu for at least an hour. Then heat for 15 minutes but don’t boil. If you taste it should already taste delicious. This is such an important part of the recipe and gives the umami taste.
- Cut the veg into similar sized pieces. This is important in zen cooking As it allows the veg to cook for the minimum amount of time and retain nutrients. Add a few squares of medium or firm tofu. You can use a soft tofu but add at the last minute or it will crumble.
- Simmer the veg in the Dashi until cooked. Only use just enough to cover the veg to help retain the nutrients of the vegetables. Don’t overcook, they should still have some bite. Add soy sauce to taste if using.
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