Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, japanese vegan soup (kenchinjiru). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Japanese Vegan Soup (Kenchinjiru) is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Japanese Vegan Soup (Kenchinjiru) is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook japanese vegan soup (kenchinjiru) using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Vegan Soup (Kenchinjiru):

1. Take 200 g taros or potatoes
2. Prepare 100 g carrot
3. Get 100 g daikon raddish
4. Take 100 g gobo
5. Take 1 stick green onion
6. Make ready 1 sheet konnyaku
7. Get 1 tofu
8. Make ready 1 tbsp sesame oil
9. Get 1000 mL komb kelp dashi soup stock
10. Get 3 tbsp Sake
11. Get 2 tbsp soy sauce

Steps to make Japanese Vegan Soup (Kenchinjiru):

1. Cut the carrot and the daikon radish into 5 mm thick quarter slice.
2. Peel the taro skin and cut into bite-size chunks.
3. Wash the gobo to remove the soil and cut it into random chunks.
4. Cut the green onion into small pieces.
5. Cut the konnyaku into half and slice into about 5 mm thick. Boil them for about 3 minutes, then drain the water.
6. Cut the tofu into dices.
7. Heat the sesame oil in a pot add the carrot, the daikon radish, the taro, and the gobo and stir-fry over medium-high heat for one minute.
8. Add the konnyaku, the tofu, and the green onion to stir-fry for a few minutes.
9. Pour the dashi broth and sake. Keep heating and simmer until the ingredients are cooked.

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