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We hope you got insight from reading it, now let’s go back to my mother's easy kenchin soup recipe. You can cook my mother's easy kenchin soup using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make My Mother's Easy Kenchin Soup:
- Take 1/2 of Burdock root.
- You need 6 of Taro root.
- Take 1/4 of Daikon radish.
- Use 1/2 of Carrot.
- Prepare 1/2 of Aburaage.
- Get 1/2 of Shimeji mushrooms (optional).
- Use 1 of Konnyaku (optional).
- Use 1/2 block of Firm tofu.
- Get 1 tbsp of Dashi stock granules.
- Use 2 tbsp of ☆Miso.
- Use 1 tbsp of ☆ Soy sauce.
- Provide 600 ml of Water.
Instructions to make My Mother's Easy Kenchin Soup:
- Scrape off the burdock skin as if you're shaving a pencil, and boil in enough water to cover (not listed)..
- 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..
- 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..
- 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..
- With a bamboo skewer check to see if it's cooked through, then dissolve the ☆ ingredients..
- 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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