Kenchin soup in the training (Tofu, Pork, and Vegetable Soup)
Kenchin soup in the training (Tofu, Pork, and Vegetable Soup)

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kenchin soup in the training (tofu, pork, and vegetable soup). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is one of the most favored of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is something that I have loved my entire life.

The best and delicious Pork rib soup with Chinese yam corn carrot. Chinese Vegetable and Tofu Soup 蔬菜豆腐汤 （中文字幕，Eng sub). Spicy silken tofu soup is one of the most loved Korean dish from spicy food lovers!

To get started with this particular recipe, we must first prepare a few components. You can cook kenchin soup in the training (tofu, pork, and vegetable soup) using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):
  1. Make ready 400 grams Sliced pork belly
  2. Prepare 3 leaves Chinese cabbage
  3. Make ready 1/3 Daikon radish
  4. Take 1 Carrot
  5. Get 1 packet Enoki mushrooms
  6. Get 1 pack Shimeji mushrooms
  7. Take 1 packet Fresh shiitake mushroom
  8. Get 1/3 Burdock root
  9. Prepare 1/2 Konnyaku
  10. Get 3 Chikuwa
  11. Get 4 Taro root
  12. Prepare 2 slice Aburaage
  13. Prepare 1 Japanese leek
  14. Prepare 1/2 block Tofu
  15. Make ready 1 1/2 ml Japanese dashi stock
  16. Take 3 tbsp Soy sauce
  17. Make ready 3 tbsp Miso (the white and sweet variety)
  18. Prepare 2 tbsp Sesame oil

Add the salt and pepper to taste. Stir in the cornstarch solution to thicken the soup. Add a dash of sesame seed oil before. Be the first to rate & review!

Steps to make Kenchin soup in the training (Tofu, Pork, and Vegetable Soup):
  1. Cut the sliced pork belly into bite-sized pieces. Cut the Chinese cabbage into half and into 2 cm lengths. Slice the daikon into 5 mm quarter rounds and the carrots into 5 mm half-moons. Wash the enoki mushroom briefly, chop off the ends of stems, cut into half length-wise and loosen. Treat the shimeji mushrooms in the same way and break into small pieces. Slice the fresh shiitake mushrooms.
  2. Cut the burdock root into half length, and slice diagonally. Peel the taro root, cut into half, then into 1cm slices. Rub with salt to remove the slime.
  3. Cut konnyaku into a quarter, then slice before boiling briefly. In the same saucepan, dip the aburaage to remove some oil, cut into half, then into 5 mm width. Cut the Japanese leek diagonally.
  4. Heat the sesame oil in a frying pan, and fry the pork belly until the colour changes. Add the burdock roots and stir fry further. Continue with the remaining ingredients: daikon, carrot, Chinese cabbage, enoki, shimeji, shiitake mushrooms, chikuwa, and konnyaku until all the ingredients are well-coated in oil.
  5. Add the stock, turn the heat up to high to boil. Skim the foam that floats to the surface, add sake, and when it comes to the boil again, turn down the heat to low, and simmer gently for about 30 minutes. Check intermittently to make sure all of the moisture doesn't simmer away. Add water if necessary.
  6. Add soy sauce and miso, and simmer 10 more minutes. Tear the tofu into chunks by hand throw it in. Sprinkle in the chopped Japanese leeks. When it comes to a simmer, it is ready to serve.

Ladle the soup around the rice. Riesling wines and Asian flavors are truly a match made in heaven. Pay attention, however, to the degree of heat in the food; the more fire, the sweeter the wine should be to cool the. If you're working tofu into your meal plan for the first time, I first want you to know that a world of delicious possibilities awaits. Blocks of tofu are usually packed in tubs of water or sometimes vacuum-sealed and found in the refrigerated section of your grocery store.

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