Basic Kenchinjiru (Vegetable Tofu Soup) With Simple Soy Sauce And Salt Recipe by 漢方薬のタカキ大林店
Basic Kenchinjiru (Vegetable Tofu Soup) with Simple Soy Sauce and Salt Cooking Instructions 1 Gather all the ingredients. Separate the shimeji mushrooms into small clusters. 2 Cut the daikon and carrot into thin rectangular slices. Cut the konnyaku into thin strips about 1 inch (3 cm) long. 3 Blanch the konnyaku strips briefly in boiling water. 4 Scrub the burdock root well, shave it into thin slices, and soak in water with a little vinegar to remove bitterness. 5 Cut the green onions into 3/4-inch (2 cm) pieces. 6 Heat the sesame oil in a pot over medium heat. Add the carrot, daikon, and shimeji mushrooms, and sauté. 7 Add the burdock root and konnyaku, and continue to sauté. 8 Pour in the dashi broth and sake. 9 When it comes to a boil, skim off any foam, add the salt, and crumble in the tofu. 10 Once it comes to a boil again, add the green onions. 11 Add the soy sauce. 12 It's ready to serve! 1 Gather all the ingredients. Separate the shimeji mushrooms into small clusters. 1 Gather all the ingredients. Separate the shimeji mushrooms into small clusters. 2 Cut the daikon and carrot into thin rectangular slices. Cut the konnyaku into thin strips about 1 inch (3 cm) long. 2 Cut the daikon and carrot into thin rectangular slices. Cut the konnyaku into thin strips about 1 inch (3 cm) long. 3 Blanch the konnyaku strips briefly in boiling water. 3 Blanch the konnyaku strips briefly in boiling water. 4 Scrub the burdock root well, shave it into thin slices, and soak in water with a little vinegar to remove bitterness. 4 Scrub the burdock root well, shave it into thin slices, and soak in water with a little vinegar to remove bitterness. 5 Cut the green onions into 3/4-inch (2 cm) pieces. 5 Cut the green onions into 3/4-inch (2 cm) pieces. 6 Heat the sesame oil in a pot over medium heat. Add the carrot, daikon, and shimeji mushrooms, and sauté. 6 Heat the sesame oil in a pot over medium heat. Add the carrot, daikon, and shimeji mushrooms, and sauté. 7 Add the burdock root and konnyaku, and continue to sauté. 7 Add the burdock root and konnyaku, and continue to sauté. 8 Pour in the dashi broth and sake. 8 Pour in the dashi broth and sake. 9 When it comes to a boil, skim off any foam, add the salt, and crumble in the tofu. 9 When it comes to a boil, skim off any foam, add the salt, and crumble in the tofu. 10 Once it comes to a boil again, add the green onions. 10 Once it comes to a boil again, add the green onions. 11 Add the soy sauce. 11 Add the soy sauce. 12 It's ready to serve! 12 It's ready to serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Green Beans Stir Fry with Ground Beef Stirfried beef with bok choy Instant pot Potato Salad Sweet and sour stewed chicken wings Green Bean Snack Green Beans Stir Fry with Ground Beef Stirfried beef with bok choy Instant pot Potato Salad Sweet and sour stewed chicken wings Green Bean Snack Chicken Giblets Chicken Livers Soft cookies Baked aubergine veggie chilli Chinese Rice with Fried Beef Marmite Pork (air-fried) Banana Bread German Pumpernickel Bread for Bread Machine Old fashioned Chili Bombs Breaded steak and rice Chicken Giblets Chicken Livers Soft cookies Baked aubergine veggie chilli Chinese Rice with Fried Beef Marmite Pork (air-fried) Banana Bread German Pumpernickel Bread for Bread Machine Old fashioned Chili Bombs Breaded steak and rice