Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, rustic kenchin soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Rustic Kenchin Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Rustic Kenchin Soup is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have rustic kenchin soup using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Rustic Kenchin Soup:
- Take 2 blocks Tofu (firm)
- Make ready 1/4 Daikon radish
- Make ready 1 Carrot
- Prepare 1 Burdock root
- Make ready 1 Japanese leek
- Get 1 Konnyaku
- Take 4 to 5 Taro root (optional)
- Get 3 Mushrooms (I used king oyster mushrooms)
- Prepare 80 to 100 ml ☆Soy sauce
- Prepare 50 ml ☆ Sake
- Get 1 tbsp ☆ Dashi stock granules
- Get 1000 ml Water
- Take 2 tbsp Sesame oil
Steps to make Rustic Kenchin Soup:
- Cut the ingredients into bite sizes. If you use taro root, blanch first to remove the slime.
- Heat sesame oil in a pot. Fry the tofu and break into small pieces. After it's cooked through, add all the ingredients apart from the taro root and Japanese leek. Add water and cook until tender.
- Add the ☆ ingredients, taro root, and Japanese leek into Step 2.
- The tofu should be fried well enough until all the moisture has evaporated, otherwise your soup will be cloudy like shown in this picture.
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