Name: Fall Vegetable Kenchin Soup with Tomato and Miso
Yield: 3 servings
Cuisine: Japanese cuisine
Ingredients: 0.5 g firm tofu (block); 5 g daikon radish (cm, peeled); 0.3333333333333333 pcs carrot (to 1/2, peeled); 0.5 g japanese leek (stalk); fall vegetables assortment (such as satoimo (taro root), gobo (burdock root), and mushrooms; use to taste); 1 g sweet potato (small); 0.3333333333333333 g burdock root (peeled); 0.5 g shimeji mushrooms (bunch); 1 tbsp vegetable oil (plus for stir frying, or sesame oil); 1 g green onion (finely chopped, as topping, to taste); shichimi spice (optional, to taste); cheese (optional, to taste); butter (optional, to taste); 200 ml tomato puree; 400 ml dashi stock (relatively concentrated); 2 tbsp sake; 1 g grated ginger (piece (you can use grated ginger from a tube)); 3 tbsp miso (your favorite type, or more to taste); 1 tsp sugar (as a secret ingredient)

Fall Vegetable Kenchin Soup with Tomato and Miso - Image 1

Kenchin soup packed with fall vegetables, with a tomato-miso flavor. Adjust miso to your taste. This recipe serves 2 to 3.

Servings: 3
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

0oz firm tofu(block)
0oz daikon radish(cm, peeled)
1/3 pcs carrot(to 1/2, peeled)
0oz japanese leek(stalk)
fall vegetables assortment(such as satoimo (taro root), gobo (burdock root), and mushrooms; use to taste)
0oz sweet potato(small)
0oz burdock root(peeled)
0oz shimeji mushrooms(bunch)
1 tbsp vegetable oil(plus for stir frying, or sesame oil)
0oz green onion(finely chopped, as topping, to taste)
shichimi spice(optional, to taste)
cheese(optional, to taste)
butter(optional, to taste)

Seasoning ingredients A

6 3/4 fl oz tomato puree
13 1/2 fl oz dashi stock(relatively concentrated)
2 tbsp sake
0oz grated ginger(piece (you can use grated ginger from a tube))

Seasoning ingredients B

3 tbsp miso(your favorite type, or more to taste)
1 tsp sugar(as a secret ingredient)

Instructions

Drain the tofu, wrap in a kitchen towel and crumble up.
Slice the sweet potato into 1 cm thick rounds. Slice the burdock root thinly on the diagonal. Put both in a bowl of water to get rid of any bitterness. Cut the root ends off the shimeji mushrooms and shred apart.
Cut the daikon radish into quarters lengthwise and slice thinly. Cut the carrot into half lengthwise and slice thinly. Cut the leek into 1cm wide pieces.
Heat some oil or sesame oil in a frying pan and stir fry all vegetables except for the leek over medium heat.
Add the seasoning ingredients A and simmer over low heat while skimming off the scum.
When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
Add the seasoning ingredients B (miso and sugar) at the end. Bring to a simmer again and it's done. Taste and adjust as you're adding the miso.
Ladle into serving bowls and top with chopped green onion to taste. Add some shichimi pepper powder, cheese and/or butter to taste when you're eating the soup.

Nutrition

Servings: 3
Serving size (imperial): 15.2 fl oz

Nutrient	Per serving	Per 100 ml	Total (3 servings)
Calories	180.5 kcal	40.1 kcal	541.5 kcal
Protein	8.2 g	1.8 g	24.6 g
Fat	7.1 g	1.6 g	21.3 g
Carbs	20.5 g	4.6 g	61.5 g

Tips

If the soup rests for at least an hour, the flavors will mellow and become even more delicious.
Top with cheese and grill for a 'kenchin soup gratinée' variation.
Add udon or soba noodles to turn it into 'Kenchin noodles'.

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Ingredients

0oz firm tofu(block)
0oz daikon radish(cm, peeled)
1/3 pcs carrot(to 1/2, peeled)
0oz japanese leek(stalk)
fall vegetables assortment(such as satoimo (taro root), gobo (burdock root), and mushrooms; use to taste)
0oz sweet potato(small)
0oz burdock root(peeled)
0oz shimeji mushrooms(bunch)
1 tbsp vegetable oil(plus for stir frying, or sesame oil)
0oz green onion(finely chopped, as topping, to taste)
shichimi spice(optional, to taste)
cheese(optional, to taste)
butter(optional, to taste)

Seasoning ingredients A

6 3/4 fl oz tomato puree
13 1/2 fl oz dashi stock(relatively concentrated)
2 tbsp sake
0oz grated ginger(piece (you can use grated ginger from a tube))

Seasoning ingredients B

3 tbsp miso(your favorite type, or more to taste)
1 tsp sugar(as a secret ingredient)

Instructions

Drain the tofu, wrap in a kitchen towel and crumble up.
Slice the sweet potato into 1 cm thick rounds. Slice the burdock root thinly on the diagonal. Put both in a bowl of water to get rid of any bitterness. Cut the root ends off the shimeji mushrooms and shred apart.
Cut the daikon radish into quarters lengthwise and slice thinly. Cut the carrot into half lengthwise and slice thinly. Cut the leek into 1cm wide pieces.
Heat some oil or sesame oil in a frying pan and stir fry all vegetables except for the leek over medium heat.
Add the seasoning ingredients A and simmer over low heat while skimming off the scum.
When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
Add the seasoning ingredients B (miso and sugar) at the end. Bring to a simmer again and it's done. Taste and adjust as you're adding the miso.
Ladle into serving bowls and top with chopped green onion to taste. Add some shichimi pepper powder, cheese and/or butter to taste when you're eating the soup.

Nutrient

Per serving

Per 100 ml

Total (3 servings)

Calories

180.5 kcal

40.1 kcal

541.5 kcal

Protein

8.2 g

1.8 g

24.6 g

Fat

7.1 g

1.6 g

21.3 g

Carbs

20.5 g

4.6 g

61.5 g