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

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, japanese vegan soup (kenchinjiru). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Japanese Vegan Soup (Kenchinjiru) is something that I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve it.

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