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

Hey everyone, 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). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Great recipe for Kenchin soup in the training (Tofu, Pork, and Vegetable Soup). The kenchin soup that my grandmother used to make was more like tonjiru (pork-based miso soup). Sometimes, there were some baby scallops thrown in, and other times, chicken drumettes. Kenchin jiru (けんちん汁) is a Japanese soup that evolves from the Buddhist tradition with a strict rule to observe vegetarian in their diet.

Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is something which I’ve loved my whole life.

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

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

If you are on a diet, this is one of the best homemade vegetable soup recipes I would recommend to you. Kenchinjiru is a clear soup with a lot of vegetables. This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for various gatherings in fall and winter. There is a lot of cutting involved, but it is quite easy and simple to make.

Instructions 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.

This meatless but hearty hot soup is a great dish in colder weather, and perfect to serve a big crowd for various gatherings in fall and winter. There is a lot of cutting involved, but it is quite easy and simple to make. Ingredients for Kenchinjiru depend on regions and families. Originally from Kenchoji Temple, the first Zen Buddhist temple in Japan, this warming soup is a typical temple dish, made from root vegetables stif-fried in sesame oil then simmered in konbu-flavored broth. Originally created as a Buddhist temple cuisine, Kenchinjiru (Japanese Vegetable Soup) is a clear soup cooked with root vegetables, tofu, shiitake, and kombu stock.

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