Recipe: Flavorful Japanese Vegan Soup (Kenchinjiru)

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We hope you got insight from reading it, now let's go back to japanese vegan soup (kenchinjiru) recipe. You can have japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Japanese Vegan Soup (Kenchinjiru):

1. Take 200 g of taros or potatoes.
2. Prepare 100 g of carrot.
3. Prepare 100 g of daikon raddish.
4. Take 100 g of gobo.
5. Use 1 stick of green onion.
6. Take 1 sheet of konnyaku.
7. Use 1 of tofu.
8. You need 1 tbsp of sesame oil.
9. You need 1000 mL of komb kelp dashi soup stock.
10. Prepare 3 tbsp of Sake.
11. Get 2 tbsp of 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..

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