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Before you jump to Japanese Vegan Soup (Kenchinjiru) recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
In general, people have been trained to think that “comfort” foods are terrible for the body and have to be avoided. At times, if your comfort food is a high sugar food or another junk food, this is true. Other times, however, comfort foods can be totally healthy and it’s good for you to eat them. There are several foods that, when you eat them, can improve your mood. If you seem to be a little bit down and in need of an emotional pick me up, try several of these.
Eggs, you may be surprised to learn, are fantastic at fighting depression. Just be sure that you do not throw away the egg yolk. The yolk is the most important part of the egg in terms of helping elevate your mood. Eggs, the yolks particularly, are loaded with B vitamins. The B vitamin family can be terrific for lifting up your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Try eating a couple of eggs to cheer up!
See, you don’t need to stuff your face with junk food when you wish to feel better! Try a few of these instead!
We hope you got benefit from reading it, now let’s go back to japanese vegan soup (kenchinjiru) recipe. To make japanese vegan soup (kenchinjiru) you need 11 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Japanese Vegan Soup (Kenchinjiru):
- Provide 200 g taros or potatoes
- Prepare 100 g carrot
- Use 100 g daikon raddish
- Prepare 100 g gobo
- Provide 1 stick green onion
- Get 1 sheet konnyaku
- You need 1 tofu
- Prepare 1 tbsp sesame oil
- Get 1000 mL komb kelp dashi soup stock
- Provide 3 tbsp Sake
- Take 2 tbsp soy sauce
Instructions to make Japanese Vegan Soup (Kenchinjiru):
- Cut the carrot and the daikon radish into 5 mm thick quarter slice.
- Peel the taro skin and cut into bite-size chunks.
- Wash the gobo to remove the soil and cut it into random chunks.
- Cut the green onion into small pieces.
- Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
- Cut the tofu into dices.
- 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.
- Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
- Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.
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