Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese vegan soup (kenchinjiru). One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Japanese Vegan Soup (Kenchinjiru) is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Japanese Vegan Soup (Kenchinjiru) is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. 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. Take 200 g taros or potatoes
2. Take 100 g carrot
3. Get 100 g daikon raddish
4. Get 100 g gobo
5. Prepare 1 stick green onion
6. Make ready 1 sheet konnyaku
7. Take 1 tofu
8. Take 1 tbsp sesame oil
9. Make ready 1000 mL komb kelp dashi soup stock
10. Get 3 tbsp Sake
11. Take 2 tbsp soy sauce

Steps 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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