Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, fall vegetable kenchin soup with tomato and miso. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fall Vegetable Kenchin Soup with Tomato and Miso is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Fall Vegetable Kenchin Soup with Tomato and Miso is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have fall vegetable kenchin soup with tomato and miso using 19 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Fall Vegetable Kenchin Soup with Tomato and Miso:

1. Prepare 1/2 block Tofu (I recommend firm tofu)
2. Make ready 5 cm Daikon radish (peeled)
3. Prepare 1/3 to 1/2 Carrot (peeled)
4. Make ready 1/2 stalk Japanese leek
5. Prepare Additional fall vegetables to taste: This time I used satoimo (taro root), gobo (burdock root) and mushrooms.
6. Prepare 1 small Sweet potato
7. Make ready 1/3 Burdock root (peeled)
8. Get 1/2 bunch Mushrooms (I used shimeji mushrooms)
9. Prepare 1 tbsp plus Vegetable oil for stir frying (or sesame oil)
10. Get 1 Finely chopped green onion as topping (to taste)
11. Prepare 1 Shichimi spice, cheese, butter - optional (to taste)
12. Get Seasoning ingredients A:
13. Get 200 ml A: Tomato puree
14. Take 400 ml A: Dashi stock (relatively concentrated)
15. Take 2 tbsp A: Sake
16. Prepare 1 piece A: Grated ginger (you can grated ginger from a tube)
17. Take Seasoning ingredients B:
18. Prepare 3 tbsp B: Miso (your favorite type) or more to taste
19. Make ready 1 tsp B: Sugar (as a secret ingredient)

Instructions to make Fall Vegetable Kenchin Soup with Tomato and Miso:

1. Make the components ready: Drain the tofu, wrap in a kitchen towel and crumble up.
2. Slice the sweet potato into 1 cm thick rounds. Slice the burdock root thinly on the diagonal. Put both in a bowl of water to get rid of any bitterness. Cut the root ends off the shimeji mushrooms and shred apart.
3. Cut the daikon radish into quarters lengthwise and slice thinly. Cut the carrot into half lengthwise and slice thinly. Cut the leek into 1cm wide pieces.
4. Heat some oil or sesame oil in a frying pan and stir fry all the vegetables except for the leek over medium heat.
5. Add the A: ingredients and simmer over low heat while skimming off the scum.
6. When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
7. Add the B seasoning ingredients (miso and sugar) at the end. Bring to a simmer again and it’s done. Taste and adjust as you’re adding the miso.
8. Ladle into serving bowls and top with chopped green onion to taste. Add some shichimi pepper powder, cheese and/or butter to taste when you’re eating the soup.
9. Additional note: If you leave the soup to rest for at least and hour and up to half a day, the flavors will mellow out and become even more delicious.
10. Variation 1: Top with cheese and grill to turn it into a kenchin soup gratinée.
11. Variation 2: Add some udon noodles to turn it into Kenchin noodles. You can add soba noodles instead too.
12. This is the tomato purée I used.
13. Ready to serve and ENJOY!

So that’s going to wrap it up for this exceptional food fall vegetable kenchin soup with tomato and miso recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!