My Mother's Easy Kenchin Soup
My Mother's Easy Kenchin Soup

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my mother's easy kenchin soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

My Mother's Easy Kenchin Soup is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. My Mother's Easy Kenchin Soup is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook my mother's easy kenchin soup using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make My Mother's Easy Kenchin Soup:
  1. Make ready 1/2 Burdock root
  2. Prepare 6 Taro root
  3. Take 1/4 Daikon radish
  4. Prepare 1/2 Carrot
  5. Take 1/2 Aburaage
  6. Prepare 1/2 Shimeji mushrooms (optional)
  7. Prepare 1 Konnyaku (optional)
  8. Take 1/2 block Firm tofu
  9. Prepare 1 tbsp Dashi stock granules
  10. Get 2 tbsp ☆Miso
  11. Get 1 tbsp ☆ Soy sauce
  12. Prepare 600 ml Water
Instructions to make My Mother's Easy Kenchin Soup:
  1. Scrape off the burdock skin as if you're shaving a pencil, and boil in enough water to cover (not listed).
  2. While the burdock in Step 1 is being cooked, peel the taro root, cut into bite sizes, and boil in a separate saucepan over a high heat until it comes to the boil, then turn it down to cook further.
  3. Add water, dashi stock into the saucepan in Step 1. Cut the daikon in quarter rounds, carrot into shavings, aburaage into rectangles. Put all the vegetables in the saucepan.
  4. Transfer the taro root in Step 2 to a colander and wash briefly. Slice the konnyaku with a slicer and put both vegetables in the saucepan. ※This is the slicer I used.
  5. With a bamboo skewer check to see if it's cooked through, then dissolve the ☆ ingredients.
  6. Trim off the root ends and shred the shimeji mushrooms, add these with the 1 cm cubed tofu. Simmer for a while and once it's cooked through, it's done!!

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