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)

A comforting bowl of Japanese kenchin soup, brimming with colorful fall vegetables like kabocha squash, daikon, and carrots, is seasoned with tomato and miso for a savory depth.

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

Servings: 3

Recipe extras

CourseSoup

ComplexityEasy

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)

Rating:

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Instructions

1Drain the tofu, wrap in a kitchen towel and crumble up.
2Slice 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.
3Cut 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.
4Heat some oil or sesame oil in a frying pan and stir fry all vegetables except for the leek over medium heat.
5Add the seasoning ingredients A and simmer over low heat while skimming off the scum.
6When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
7Add 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.
8Ladle 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.

Instructions

1Drain the tofu, wrap in a kitchen towel and crumble up.
2Slice 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.
3Cut 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.
4Heat some oil or sesame oil in a frying pan and stir fry all vegetables except for the leek over medium heat.
5Add the seasoning ingredients A and simmer over low heat while skimming off the scum.
6When the vegetables are soft, add the leek and tofu and simmer for 2 to 3 minutes.
7Add 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.
8Ladle 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 Information

Calories: 181 kcal
Protein: 8 g
Fat: 7 g
Carbs: 21 g

Nutrient	Per serving
Calories	181 kcal
Protein	8 g
Fat	7 g
Carbs	21 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'.