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Japanese Vegan Soup (Kenchinjiru)

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We hope you got insight from reading it, now let’s go back to japanese vegan soup (kenchinjiru) recipe. To cook japanese vegan soup (kenchinjiru) you only need 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to cook Japanese Vegan Soup (Kenchinjiru):
  1. Take taros or potatoes
  2. Get carrot
  3. Get daikon raddish
  4. Take gobo
  5. You need green onion
  6. You need konnyaku
  7. Provide tofu
  8. Prepare sesame oil
  9. Prepare komb kelp dashi soup stock
  10. Get Sake
  11. You need soy sauce
Instructions to make Japanese Vegan Soup (Kenchinjiru):
  1. Cut the carrot and the daikon radish into 5 mm thick quarter slice.
  2. Peel the taro skin and cut into bite-size chunks.
  3. Wash the gobo to remove the soil and cut it into random chunks.
  4. Cut the green onion into small pieces.
  5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
  6. Cut the tofu into dices.
  7. 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.
  8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
  9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.

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