Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, japanese vegan soup (kenchinjiru). One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Japanese Vegan Soup (Kenchinjiru) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my whole life.

To begin with this recipe, we must prepare a few components. You can have 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. Get 100 g daikon raddish
4. Get 100 g gobo
5. Make ready 1 stick green onion
6. Get 1 sheet konnyaku
7. Make ready 1 tofu
8. Get 1 tbsp sesame oil
9. Prepare 1000 mL komb kelp dashi soup stock
10. Get 3 tbsp Sake
11. Make ready 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.
10. Ready to serve and ENJOY!

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