How to Make Award-winning Fall Vegetable Kenchin Soup with Tomato and Miso
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Speedy Fall Vegetable Kenchin Soup with Tomato and Miso. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Fall Vegetable Kenchin Soup with Tomato and Miso, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fall Vegetable Kenchin Soup with Tomato and Miso delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fall Vegetable Kenchin Soup with Tomato and Miso is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few ingredients. You can cook Fall Vegetable Kenchin Soup with Tomato and Miso using 19 ingredients and 12 steps. Here is how you can achieve it.
I put in lots of fall vegetables in kenchin soup, which I love, and gave it a tomato-miso flavor.
Use whatever kind of miso you like (red miso is good too). Adjust the amount of miso to your taste also.
Use whatever fall vegetables (such as satoimo) you can get your hands on! You can add some aburaage (fried tofu) or meat (chicken) too, for extra volume. For about 2 to 3 servings. Recipe by Karun.
Ingredients and spices that need to be Take to make Fall Vegetable Kenchin Soup with Tomato and Miso:
- 1/2 block Tofu (I recommend firm tofu)
- 5 cm Daikon radish (peeled)
- 1/3 to 1/2 Carrot (peeled)
- 1/2 stalk Japanese leek
- Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
- 1 small Sweet potato
- 1/3 Burdock root (peeled)
- 1/2 bunch Mushrooms (I used shimeji mushrooms)
- 1 tbsp plus Vegetable oil for stir frying (or sesame oil)
- 1 Finely chopped green onion as topping (to taste)
- 1 Shichimi spice, cheese, butter - optional (to taste)
- Seasoning ingredients A:
- 200 ml A: Tomato puree
- 400 ml A: Dashi stock (relatively concentrated)
- 2 tbsp A: Sake
- 1 piece A: Grated ginger (you can grated ginger from a tube)
- Seasoning ingredients B:
- 3 tbsp B: Miso (your favorite type) or more to taste
- 1 tsp B: Sugar (as a secret ingredient)
Steps 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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