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

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kenchin soup in the training (tofu, pork, and vegetable soup). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is one of the most well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Kenchin soup in the training (Tofu, Pork, and Vegetable Soup) is something which I have loved my entire life. They are nice and they look fantastic.

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). Tofu Mushroom Soup l Tofu and Shiitake Mushroom Soup l Comfort Food. Soft tofu soup with fresh tomato.

To get started with this recipe, we must first prepare a few components. You can have 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. Get 400 grams Sliced pork belly
  2. Get 3 leaves Chinese cabbage
  3. Prepare 1/3 Daikon radish
  4. Get 1 Carrot
  5. Take 1 packet Enoki mushrooms
  6. Get 1 pack Shimeji mushrooms
  7. Make ready 1 packet Fresh shiitake mushroom
  8. Prepare 1/3 Burdock root
  9. Make ready 1/2 Konnyaku
  10. Take 3 Chikuwa
  11. Get 4 Taro root
  12. Prepare 2 slice Aburaage
  13. Make ready 1 Japanese leek
  14. Get 1/2 block Tofu
  15. Prepare 1 1/2 ml Japanese dashi stock
  16. Prepare 3 tbsp Soy sauce
  17. Make ready 3 tbsp Miso (the white and sweet variety)
  18. Take 2 tbsp Sesame oil

Seal bag; turn to coat tofu. No stock needed for this flavorful soup-the water is amply enriched by the pork, vegetables, soy sauce and sesame oil. Part of the Whirlpool Corp. family of brands. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

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.

Part of the Whirlpool Corp. family of brands. MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area. This soup is called Kenchinjiru (けんちん汁) and it's a clear soup made with root vegetables and tofu. Kenjinjiru or sometimes spelled as Kenchin-jiru ("jiru" means soup in Japanese) derived its name "Kenchin" from "Kencho" - the Zen Buddhist temple, Kencho-ji (建長寺) in. They learnt to make dumplings and cooked the Vegetable and Tofu Soup - a refreshing soup after meal.

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