Kenchin Soup

Name: Kenchin Soup
Ingredients: 1 one block Tofu (drain); 3 large taro root (peeled and halve); 1/2 Carrot; 1/2 Burdock root; 1/2 Konnyaku; 1 Scallions; 2 tsp Soy sauce; 1 tbsp Sake; 1 tsp Salt; 2 tbsp Sesame oil; 1 Vinegar (for burdock)

11 ingredients

12 steps

Ingredients

1 one block Tofu (drain)
3 large taro root (peeled and halve)
1/2 Carrot
1/2 Burdock root
1/2 Konnyaku
1 Scallions
2 tsp Soy sauce
1 tbsp Sake
1 tsp Salt
2 tbsp Sesame oil
1 Vinegar (for burdock)

Directions

1

Soak the burdock in vinegar water for about 5 minutes and drain.
2

In a pot, heat some oil and add the burdock and carrots and cook for a few minutes.
3

Then add the taro and konnyaku.
4

I also added Maitake mushrooms Cook for a short while.
5

Add the tofu and lightly smash with a spatula.
6

Cook another few minutes.
7

Add the dashi and bring to a boil.
8

Skim off the scums and cook until the vegetables are soft.
9

Adjust the seasoning with *A* .
10

Add the sesame oil.
11

Add the sliced scallions and bring to a boil and done.
12

Try it with shichimi spice.