Kenchin soup in the training (Tofu, Pork, and Vegetable Soup)
Kenchin soup in the training (Tofu, Pork, and Vegetable Soup)

Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kenchin soup in the training (tofu, pork, and vegetable soup). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is something that I’ve loved my whole life.

Be the first to rate & review! Ladle the soup around the rice. Riesling wines and Asian flavors are truly a match made in heaven.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kenchin soup in the training (tofu, pork, and vegetable soup) using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):
  1. Make ready 400 grams Sliced pork belly
  2. Take 3 leaves Chinese cabbage
  3. Prepare 1/3 Daikon radish
  4. Get 1 Carrot
  5. Get 1 packet Enoki mushrooms
  6. Take 1 pack Shimeji mushrooms
  7. Get 1 packet Fresh shiitake mushroom
  8. Prepare 1/3 Burdock root
  9. Get 1/2 Konnyaku
  10. Make ready 3 Chikuwa
  11. Take 4 Taro root
  12. Prepare 2 slice Aburaage
  13. Prepare 1 Japanese leek
  14. Take 1/2 block Tofu
  15. Make ready 1 1/2 ml Japanese dashi stock
  16. Take 3 tbsp Soy sauce
  17. Take 3 tbsp Miso (the white and sweet variety)
  18. Make ready 2 tbsp Sesame oil

Soft tofu soup with wakame and leek. Wakame seaweed is a very common ingredient found in Japanese soups, especially the famous miso soup. Add the salt and pepper to taste. Stir in the cornstarch solution to thicken the soup.

Steps to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):
  1. Cut the sliced pork belly into bite-sized pieces. Cut the Chinese cabbage into half and into 2 cm lengths. Slice the daikon into 5 mm quarter rounds and the carrots into 5 mm half-moons. Wash the enoki mushroom briefly, chop off the ends of stems, cut into half length-wise and loosen. Treat the shimeji mushrooms in the same way and break into small pieces. Slice the fresh shiitake mushrooms.
  2. Cut the burdock root into half length, and slice diagonally. Peel the taro root, cut into half, then into 1cm slices. Rub with salt to remove the slime.
  3. Cut konnyaku into a quarter, then slice before boiling briefly. In the same saucepan, dip the aburaage to remove some oil, cut into half, then into 5 mm width. Cut the Japanese leek diagonally.
  4. Heat the sesame oil in a frying pan, and fry the pork belly until the colour changes. Add the burdock roots and stir fry further. Continue with the remaining ingredients: daikon, carrot, Chinese cabbage, enoki, shimeji, shiitake mushrooms, chikuwa, and konnyaku until all the ingredients are well-coated in oil.
  5. Add the stock, turn the heat up to high to boil. Skim the foam that floats to the surface, add sake, and when it comes to the boil again, turn down the heat to low, and simmer gently for about 30 minutes. Check intermittently to make sure all of the moisture doesn't simmer away. Add water if necessary.
  6. Add soy sauce and miso, and simmer 10 more minutes. Tear the tofu into chunks by hand throw it in. Sprinkle in the chopped Japanese leeks. When it comes to a simmer, it is ready to serve.

Add a dash of sesame seed oil before. These Chinese soup recipes quickly warm and nourish the body when it's under duress in the cold. Miso soup is usually the first thing to come to mind when you're thinking of Japanese soups, but the harsh winters in Japan created a culinary culture brimming with delicious soups and stews. Technically, it's better to cold brew the stock using cold water and an overnight soak in the fridge. No stock needed for this flavorful soup-the water is amply enriched by the pork, vegetables, soy sauce and sesame oil.

So that is going to wrap this up for this special food kenchin soup in the training (tofu, pork, and vegetable soup) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!