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

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, my mother's easy kenchin soup. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

My Mother's Easy Kenchin Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. My Mother's Easy Kenchin Soup is something which I’ve loved my entire life.

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

The ingredients needed to make My Mother's Easy Kenchin Soup:
  1. Make ready 1/2 Burdock root
  2. Prepare 6 Taro root
  3. Prepare 1/4 Daikon radish
  4. Get 1/2 Carrot
  5. Make ready 1/2 Aburaage
  6. Get 1/2 Shimeji mushrooms (optional)
  7. Make ready 1 Konnyaku (optional)
  8. Prepare 1/2 block Firm tofu
  9. Make ready 1 tbsp Dashi stock granules
  10. Take 2 tbsp ☆Miso
  11. Take 1 tbsp ☆ Soy sauce
  12. Take 600 ml Water

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Steps 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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