Step-by-Step Guide to Make Any-night-of-the-week Japanese Vegetable Miso Soup (Keno-Shiru)
Hello everybody, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Speedy Japanese Vegetable Miso Soup (Keno-Shiru). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Vegetable Miso Soup (Keno-Shiru), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Vegetable Miso Soup (Keno-Shiru) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few components. You can cook Japanese Vegetable Miso Soup (Keno-Shiru) using 16 ingredients and 14 steps. Here is how you cook it.
This soup is from the north part of Japan, Aomori. My mother-in-law made this soup in winter and it's so tasty.
Ingredients and spices that need to be Take to make Japanese Vegetable Miso Soup (Keno-Shiru):
- 15 cm Daikon Radish
- 1 pieces carrot
- 15 cm Kombu (kelp)
- 2 pieces Kouya Tofu(freeze-dried Tofu)
- 3 pieces dried Shiitake mushroom
- 70 g boiled young bamboos
- 50 g boiled Zenmai
- 3 pieces boiled Fuki
- 20 cm Gobou(Burdock)
- 1 pack (120 g) boiled soybean
- 1 piece Aburaage (thin deep fried Tofu)
- 1 pack natural Dashi or 1 tablespoon Dashi powder (Japanese fish bouillon powder)
- For Keno- Shiru
- 1000 ml water
- 1 tablespoon Dashi powder
- 3 tablespoon Miso
Steps to make Japanese Vegetable Miso Soup (Keno-Shiru)
- Put dried Shiitake mushroom and Kombu in water till soft. These are Zenmai, young bamboo and Shiitake.
- Don't throw the Shiitake and Kombu water. These make the soup so tasty.
- Cut all the vegetables same size, 5mm square.
- Put cutting Gobou(Burdock) in water.
- These are Zenmai and Young bamboo
- Cut boiled soybean
- Ingredients
- Mix Kombu water, Shiitake water and water(1000ml totally) and put 1 pack of natural Dashi or 1 tablespoon Dashi powder. And put all the ingredients in pot and bring to boil.
- Cook till all the vegetables soften for about 20min.
- Pack 2 cups of the cooked vegetables mixture. And keep in freezer.
- To make Keno-Shiru. Put 1000ml water in pot and 1 pack of cooked vegetables and 1 tablespoon Dashi powder.
- After boiling put 3 tablespoon Miso
- Garnish with green onion
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So that's going to wrap it up with this special food Steps to Make Perfect Japanese Vegetable Miso Soup (Keno-Shiru). Thank you very much for your time. I am sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!