Rustic Kenchin Soup

Name: Rustic Kenchin Soup
Ingredients: 2 blocks Tofu (firm); 1/4 Daikon radish; 1 Carrot; 1 Burdock root; 1 Japanese leek; 1 Konnyaku; 4 to 5 Taro root (optional); 3 Mushrooms (I used king oyster mushrooms); 80 to 100 ml Soy sauce; 50 ml Sake; 1 tbsp Dashi stock granules; 1000 ml Water; 2 tbsp Sesame oil

13 ingredients

8 steps

Ingredients

2 blocks Tofu (firm)
1/4 Daikon radish
1 Carrot
1 Burdock root
1 Japanese leek
1 Konnyaku
4 to 5 Taro root (optional)
3 Mushrooms (I used king oyster mushrooms)
80 to 100 ml Soy sauce
50 ml Sake
1 tbsp Dashi stock granules
1000 ml Water
2 tbsp Sesame oil

Directions

1

Cut the ingredients into bite sizes.
2

If you use taro root, blanch first to remove the slime.
3

Heat sesame oil in a pot.
4

Fry the tofu and break into small pieces.
5

After it's cooked through, add all the ingredients apart from the taro root and Japanese leek.
6

Add water and cook until tender.
7

Add the ingredients, taro root, and Japanese leek into Step 2.
8

The tofu should be fried well enough until all the moisture has evaporated, otherwise your soup will be cloudy like shown in this picture.