How to Prepare Homemade Japanese Vegan Soup (Kenchinjiru)

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, japanese vegan soup (kenchinjiru). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Japanese Vegan Soup (Kenchinjiru) is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Japanese Vegan Soup (Kenchinjiru) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):

1. Make ready 200 g taros or potatoes
2. Get 100 g carrot
3. Make ready 100 g daikon raddish
4. Get 100 g gobo
5. Get 1 stick green onion
6. Take 1 sheet konnyaku
7. Get 1 tofu
8. Prepare 1 tbsp sesame oil
9. Prepare 1000 mL komb kelp dashi soup stock
10. Get 3 tbsp Sake
11. Take 2 tbsp 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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