Fall Vegetable Kenchin Soup with Tomato and Miso
Fall Vegetable Kenchin Soup with Tomato and Miso

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, fall vegetable kenchin soup with tomato and miso. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Fall Vegetable Kenchin Soup with Tomato and Miso is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Fall Vegetable Kenchin Soup with Tomato and Miso is something that I’ve loved my whole life.

Great recipe for Fall Vegetable Kenchin Soup with Tomato and Miso. 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).

To begin with this recipe, we have to 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 that.

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

Despite being a vegetarian soup, it is full of flavors from all the vegetables and dashi. Autumn is the season of apple pies, cider cocktails and all things pumpkin, sure, but it's also the perfect time to indulge in comfort foods—including big bowls of cozy, comforting soups. Use whatever kind of miso you like (red miso is good too). Adjust the amount of miso to your taste also.

Instructions to make Fall Vegetable Kenchin Soup with Tomato and Miso:
  1. Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up.
  2. 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.
  3. 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.
  4. Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat.
  5. Add the A: ingredients and simmer over low heat while skimming off the scum.
  6. When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. Variation 1: Top with cheese and grill to turn it into a "kenchin soup gratinée".
  11. Variation 2: Add some udon noodles to turn it into "Kenchin noodles". You can add soba noodles instead too.
  12. This is the tomato purée I used.

Use whatever fall vegetables (such as satoimo) you can get your hands on! Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

So that is going to wrap it up for this special food fall vegetable kenchin soup with tomato and miso recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!